Tender pieces of steak cooked in a skillet then tossed with garlic butter for an easy dinner.
- 2 Tbsp olive oil
- 1 ½ lb sirloin steak or strip loin, tenderloin, strip steak or rib eye cut into bite size pieces
- ¼ tsp salt or to taste
- ¼ tsp pepper or to taste
- 2 Tbsp salted butter
- 4 cloves garlic minced
- 1 Tbsp fresh parsley chopped
Add the olive oil to a large skill and heat it over high heat. When the olive oil is hot, add the steak pieces to the skillet. Season with salt and pepper.
Let steak pieces cook for 2 minutes before stirring them. You want to make sure they are nice and seared. Flip over and cook for an additional 2 minutes or until they are golden brown. Use a large skillet so they can all touch the bottom of the pan, if you don’t have a skillet big enough to cook in batches.
Transfer the steak bites to a bowl. Add the butter to the skillet, turn heat down to medium. When the butter is melted add the garlic to the skillet, cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
Remove butter from stove top, add steak bites back to skillet and toss to coat. Garnish with parsley and serve.
Cut the meat into bite-sized pieces that are of equal size. That way they will cook evenly.
Don’t overcrowd the pan! If you do the meat will steam instead of sear and you won’t get that nice crust on the outside. So, cook in batches for the best results.
Don’t overcook them. You want to cook them long enough to get a nice sear on both sides. They will also continue to cook when you put them in the bowl. If you’re not sure if they are done, you can always slice one in half to check the center.
Leftovers will keep in the refrigerator for a few days in an airtight container.
Calories: 347kcal | Carbohydrates: 1g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 294mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg