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Juicy steak pieces browned just right and cooked in a tasty garlic and wine sauce make this dish a real hit. Whether as a starter or a main event, these bites pack bold flavors that everyone will want seconds of.
I whipped this up on a hectic weeknight and was surprised how quickly it became a family favorite. It’s my go-to for something impressive but simple.
Needed Ingredients
- Top sirloin steak: sturdy yet tender cut that browns nicely. Choose one with good marbling for extra flavor
- Salt: balances spices and brings out savory richness
- Brown sugar, paprika, garlic powder, chili powder, onion powder, mustard powder, and pepper: mixed together, these spices offer a delicious, full-bodied rub with a touch of sweetness
- Olive oil: great for searing thanks to its high smoke point and mild fruity taste
- Dry white wine: Sauvignon Blanc or Pinot Grigio works well, turning into a tangy, elegant sauce
- Butter: adds creaminess and a shiny finish to the sauce
- Fresh garlic: sliced thin to bring bright, rich flavor to the sauce
- Fresh thyme sprigs: give a fresh, herbal lift
- Fresh parsley: chopped finely, adds color and a fresh taste at the end
Step-by-Step Instructions
- Mix the Seasonings:
- Put together the chili powder, paprika, mustard powder, garlic and onion powder, brown sugar, and pepper in a bowl. Get all other ingredients measured before starting so things flow smoothly. Use a meat mallet on the steak under plastic wrap to soften it so every bite’s tender.
- Cut and Season Steak:
- Slice the steak into 1-inch chunks and dry them well for even browning. Sprinkle salt generously and rub the spice blend on every piece to pack in flavor.
- Brown the Steak:
- Heat olive oil in a big pan over medium-high heat. Cook the steak in small batches so they don’t crowd. Brown each side about a minute until a nice crust forms but still medium-rare inside. Take them out and set aside.
- Make the Sauce:
- Turn heat off briefly and pour in the white wine. Turn heat back on medium and scrape the pan to loosen the tasty brown bits. Let the wine cook down by half, around 6 minutes, turning into a thick, silky base.
- Add Butter and Herbs:
- Mix in butter, sliced garlic, and thyme sprigs. Let it gently bubble for 3 minutes to soften the garlic and let thyme flavor the sauce.
- Bring Steak Back In:
- Lower heat to medium-low and put the steak chunks plus their juices back in the pan. Spoon sauce over them and warm for 2 to 3 minutes till the steak’s just right. Scatter chopped parsley on top to finish.
I love tenderizing the steak beforehand. It softens the meat and lets the flavors sink in deep. This dish always reminds me of fun dinner parties with friends and the yummy smells filling the kitchen.
Best Storage Advice
Keep leftover steak bites in a sealed container in the fridge for up to three days. When reheating, do it slowly on low heat with a splash of water or broth to keep the sauce moist. Avoid blasting it in the microwave or the meat will get tough.
Substitution Ideas
You can swap top sirloin for ribeye if you want something richer and fattier, or flank steak if you want leaner bites. When you don’t have wine, beef broth plus a bit of lemon juice works as a substitute. Fresh rosemary makes a good alternative to thyme if you want a more piney flavor.
Great Sides to Try
Mashed potatoes or creamy polenta are perfect for soaking up the buttery wine sauce. Add roasted veggies like green beans, carrots, or Brussels sprouts for some crunch and color. A crisp salad with a tangy dressing helps balance out the richness.
Making this feels like running your own steakhouse right in your kitchen. The mix of spices, garlic, and wine is comfy but classy—a classic you’ll want to make over and over.
Frequently Asked Cooking Questions
- → Which steak cut is best for these steak cubes?
Top sirloin works great because it’s tasty and tender, but you can also use ribeye or tenderloin if you like.
- → How do I keep the steak cubes nice and soft?
Give the steak a gentle tenderizing before cutting it up and don’t cook it too long—just a quick sear to medium-rare does the trick.
- → Why add white wine to the dish?
The white wine helps scrape up the caramelized bits from the pan and adds a light tang that balances the rich flavors.
- → Can I swap out the fresh herbs used here?
Thyme and parsley are fresh choices, but rosemary or tarragon work nicely too if you want to try something different.
- → What are good sides to go with these steak cubes?
Mashed potatoes, roasted veggies, or crusty bread all make great partners for the sauce and tender meat.