Published: by Megan Porta · This post may contain affiliate links.
Jump to Recipe Print Recipe
Marinated steak bites are the perfect party food, main beef protein or appetizer. They are beyond easy to make and turn out tender and delicious every single time. Cook them on the grill or stovetop!
Original post: July 2017 | Updated: January 2023
Why This Recipe Works
My favorite kind of recipe is the one that can be made for a number of different events and purposes. These marinated steak bites are one of those recipes. They act as the perfect finger (or toothpick) food for July parties, they’re the perfect protein for a weeknight dinner and they are the perfect game day appetizer.
Wherever you plan to serve them, I promise they will get devoured quickly. Once prepped and marinated, they only require 15 minutes total time. You will be amazing by the tenderness of the meat and the flavor left in your mouth.
Recipe Ingredients
Olive oil – Replace 1/2 cup olive oil with any variety of oil such as canola oil or vegetable oil. If you prefer the taste of butter, use equal amounts as a replacement to create garlic butter steak bites!
Worcestershire sauce – This savory sauce is the secret ingredient, so don’t skimp! Throw a few extra splashes into the mixture if you love it as much as I do. To make this a gluten-free dish, check the label for gluten before using!
Soy sauce – To make this a gluten free recipe, replace 1/2 cup soy sauce with coconut aminos. For a less salty steak marinade, use low sodium soy sauce.
Garlic– Go the extra mile and use fresh minced garlic if you have a few spare minutes. In a pinch, you can replace the minced garlic cloves with up to 1 teaspoon garlic powder.
Sirloin steak– About 1 1/2 pounds of steak will feed 4-5 hungry people. Be sure to trim the fat before cooking and cut into 1.5-inch cubes.
Seasonings –Use any variety of salt, along with freshly ground black pepper. Consider adding dried or fresh herbs to the mix such as parsley, Italian seasoning or cumin. Red pepper flakes will add a touch of spice!
How to Make Steak Bites
Step 1 – Steak Bites Prep
In a medium bowl, combine olive oil, Worcestershire, soy sauce, garlic, salt and pepper. Mix well and add steak. Toss to coat. Cover and refrigerate for a minimum of 1 hour, tossing once halfway through.
Step 2 – Cook Steak Bites
Two choices for cooking methods:
Cook steak directly on a grill lighted over medium heat for 2 minutes on each side. Remove steak pieces with a tongs, transfer to a serving plate and serve!
Place 2 tablespoons butter in a cast iron skillet and place skillet over medium heat. When skillet is hot, add steak along with 1/4 cup of juices from bowl. Cook steak for a few minutes on each side, for until desired doneness has been reached.
Dipping Sauces For Steak Bites
Try a variety of these delicious sauces to serve with your next batch of tender steak bites!
Steak sauce
Buffalo sauce
Sweet Heat Sauce
Ginger Sauce
Barbecue Sauce
Blue cheese or blue cheese dressing
Melted garlic herb butter
How Long Does Soy Sauce Last
If you are wondering if your bottle of soy sauce has been sitting in your fridge for too long, read this article about whether or not you should toss the sauce!
What To Serve With Steak Bites
If you are looking for some great side dishes to accompany your steak bites, consider any of the following:
Chopped salad or spinach salad
Cooked pasta
Mashed potatoes or baked potatoes
Sweet potatoes
Vegetables such as asparagus, broccoli or green beans
Fruit salad
Best Steak for Steak Bites
We recommend sirloin steak cut for making steak bites as they are typically meaty, tender and packed with flavor, but here are a few other options to consider:
Top sirloin steak
Ribeye
New York strip steak
Top sirloin
Flank steak
Will you help add value to Pip and Ebby? If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
1 1/2lbssirloin steak(or comparable cut), fat trimmed and cut into 1.5-inch cubes
Instructions
In a medium bowl, combine olive oil, Worcestershire, soy sauce, garlic, salt and pepper. Mix well and add steak. Toss to coat. Cover and refrigerate for a minimum of 1 hour, tossing once halfway through.
Two choices for cooking methods: 1. Cook steak directly on a grill lighted over medium heat for 2 minutes on each side, or 2. Place 2 Tbsp butter in a cast iron skillet and place over medium-high heat.
When skillet is hot, add steak along with 1/4 cup of juices from bowl. Cook steak for a few minutes on each side, for until desired doneness has been reached. Serve warm!
My personal favorite cut of steak to use is top sirloin. The meat is tender, easy to cut into bites, and is not marbled with a lot of fat which makes it a great choice for this recipe. New York strip steak, tenderloin, or rib eye would be a few other great options.
Simply sprinkle the steak tips with some salt, pepper, and a little olive oil, and let them rest in the fridge for at least 30 minutes. Then heat a nonstick frying pan over medium-high heat and cook the steak tips for about 3 minutes per side, or until they're browned and cooked through.
How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).
Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
"Acid tenderizes and allows for the flavorings to absorb," explains Killeen. Most marinade recipes will call for acid in the form of citrus juice (commonly lemon), vinegar or wine.
What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.
Choose what flavourings you want to be in your marinade, and bring it to a simmer in advance. Adjust the flavouring once it's cooled down. Never marinade raw meat in warm marinade.
Marinade for between 12–24 hours, but not longer, unless it's a very large cut of meat and the recipe specifically says so.
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
The sauce is easily incorporated into other common marinade ingredients such as olive oil, soy sauce, mustard, and lemon juice — or you could simply coat your steaks in straight-up Worcestershire sauce, let them marinate for between 30 minutes and 2 hours, and then sear them on a grill or in a skillet, One Good Thing ...
As it turns out, many of the components of a good marinade are present in Worcestershire sauce, including salt and vinegar for tenderness, sugar for sweetness and shine, and savory flavors like onion, garlic, tamarind, and anchovies.
Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.
Sirloin or Tenderloin cuts are best for making beef tips on the stove top as they don't require as much low and slow cooking to render down and tenderize. Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket.
What are steak bites made of? Steak! They are just little cubes of your favorite cut of beef, I'm using Sirloin, seared to perfection and then finished in a garlic shallot butter sauce. They are best served over polenta or risotto or mashed potatoes.
Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they're cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.
Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.
Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076
Phone: +9617721773649
Job: Marketing Producer
Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling
Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
