Description
A quick and flavorful recipe featuring juicy steak bites seared in garlic butter, served with a bright and zesty herb chimichurri sauce. Ready in just 20 minutes, perfect for busy weeknights or casual entertaining.
Ingredients
- 1 pound (450g) sirloin or ribeye steak, trimmed and cut into 1-inch cubes
- 3 tablespoons (45g) unsalted butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons (30ml) olive oil (regular or light for cooking steak)
- Salt and freshly ground black pepper, to taste
- ½ cup packed fresh parsley (about 15g), chopped
- ½ cup packed fresh cilantro (about 15g), chopped (or double parsley if preferred)
- 2 tablespoons (30ml) red wine vinegar
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon (15ml) freshly squeezed lemon juice
- 1 small shallot, finely minced (about 2 tablespoons)
Instructions
- Cut steak into 1-inch cubes and pat dry with paper towels. Mince garlic, chop parsley, cilantro, and shallot, and squeeze lemon juice.
- In a medium bowl, combine parsley, cilantro, shallot, red wine vinegar, lemon juice, olive oil, minced garlic, red pepper flakes, and a pinch of salt. Stir and set aside.
- Heat a large skillet or cast iron pan over medium-high heat and add olive oil. When shimmering, add steak bites in a single layer without overcrowding. Sear for 2-3 minutes without moving, then toss and cook another 2-3 minutes until browned but still juicy. Season with salt and pepper.
- Reduce heat to medium-low. Add butter and minced garlic to the pan. Toss steak bites in garlic butter, stirring constantly to coat and infuse flavor without burning the garlic, about 3-4 minutes.
- Transfer steak bites to a serving plate and spoon herb chimichurri over the top. Serve immediately with your favorite sides.
Notes
Pat steak dry for a good sear. Do not overcrowd the pan to avoid steaming. Use room temperature steak for even cooking. Fresh garlic is essential for flavor. Let chimichurri rest for at least 30 minutes to meld flavors. Avoid overcooking steak bites to keep them tender. For extra richness, add a splash of lemon juice to garlic butter before serving. Chimichurri can be made ahead and kept refrigerated for up to 2 days. Leftovers store well separately in the fridge for up to 3 days. Avoid freezing due to sauce separation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 420
- Sugar: 1
- Sodium: 380
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 3
- Fiber: 1
- Protein: 35
Keywords: garlic butter steak bites, herb chimichurri, quick steak recipe, easy dinner, steak bites, garlic butter sauce, chimichurri sauce, weeknight dinner