Best Steak Bites Recip

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  1. Best Steak Bites Recipe – Juicy, Flavorful, and Irresistibly Crispy

Looking for the perfect bite-sized beef dish? These juicy steak bites are marinated to tender perfection and seared until the edges are deliciously crispy. They’re bursting with bold flavor, easy to make, and versatile enough to serve as a crowd-pleasing appetizer or a hearty main dish.

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1 1/2 lbs flat iron or top sirloin steak, cut into 1-inch pieces

Instructions

  1. Make the Marinade:
    In a large zip-top bag or bowl, combine the soy sauce, olive oil, Worcestershire sauce, garlic, basil, parsley, and black pepper. Seal or cover and shake or whisk until well mixed.
  2. Marinate the Steak:
    Add the steak bites to the marinade, seal the bag, and gently shake or massage to coat evenly. Refrigerate for at least 3 hours or up to 24 hours for maximum flavor.
  3. Heat the Skillet:
    When ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s smoking hot.
  4. Sear the Steak:
    Remove the steak from the marinade, allowing the excess to drip off. Discard the used marinade. Working in batches if necessary, sear the steak bites in the hot skillet for about 3 minutes per side, or until they reach your desired level of doneness.
  5. Rest and Serve:
    Transfer the steak bites to a platter and let them rest for a couple of minutes. Garnish with chopped fresh herbs like parsley or chives if desired. Serve warm.

Serving Suggestions

These steak bites are incredibly versatile. Try them with:

  • A side of garlic butter or spicy dipping sauce
  • Mashed potatoes, roasted vegetables, or grilled corn
  • A light garden salad or Caesar salad

They also make an excellent topping for rice bowls, pasta, or flatbreads.

Recipe Notes

  • For the best sear, avoid overcrowding the pan.
  • Flat iron and top sirloin are great for their balance of tenderness and flavor, but ribeye or New York strip also work well.
  • Want a hint of heat? Add a pinch of crushed red pepper flakes to the marinade.

Nutrition (Per Serving)

  • Calories: 320 kcal
    (Note: Nutrition may vary based on cut of beef ‏

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