Seared Steak Cubes (Printable Version)
Juicy steak cubes cooked with garlic, thyme, and white wine to bring out big flavors.
# Ingredients You'll Need:
→ Seasonings and Steak
01 -
907 grams sirloin steak top cut
02 -
Salt as you like, up to 1.5 teaspoons
03 -
0.75 teaspoon brown sugar
04 -
0.75 teaspoon paprika
05 -
0.75 teaspoon garlic powder
06 -
0.75 teaspoon onion powder
07 -
0.5 teaspoon chili powder
08 -
0.5 teaspoon mustard powder
09 -
0.5 teaspoon black pepper
→ Liquids and Fats for Cooking
10 -
180 milliliters dry white wine
11 -
2 to 3 tablespoons olive oil
12 -
4 tablespoons unsalted butter
→ Herbs and Aromatics
13 -
4 thinly sliced garlic cloves
14 -
1 tablespoon fresh parsley, chopped fine
15 -
4 fresh thyme sprigs
# Detailed Preparation Steps:
01 -
Mix the garlic, onion, paprika, brown sugar, black pepper, chili, and mustard powder in a bowl. Measure out all other stuff before starting. For a softer steak, cover it with plastic wrap and gently pound both sides with a meat mallet.
02 -
Cut the steak into 2.5 cm chunks and blot dry with paper towels. Sprinkle salt on the pieces and coat all sides with the seasoning mix, pressing it so it sticks well.
03 -
Heat olive oil in a big pan on medium-high. Cook steak chunks in batches, about a minute a side for medium-rare, around 4 minutes per batch. Put cooked pieces on a plate, repeat till all are browned.
04 -
Take the pan off heat and pour in white wine. Put it back on medium and use a silicone spatula to scrape up the browned bits from the bottom and sides. Let it simmer until the wine’s volume is cut in half, roughly 6 minutes.
05 -
Add butter, sliced garlic, and thyme to the wine. Let it simmer gently on medium for 3 minutes so the flavors mix in.
06 -
Turn heat down to medium-low and add the steak chunks and juices back to the pan. Spoon sauce over them and warm it all up for 2 to 3 minutes or until it’s cooked how you like. Sprinkle parsley on top before serving.
07 -
Offer these as finger food with toothpicks or as a main dish with mashed potatoes and roasted green beans.
# Helpful Tips:
01 -
Pounding the steak before cutting helps make it tender. Pick dry white wines like Sauvignon Blanc or Pinot Grigio for the best taste. Season to your liking. Medium-rare to medium cooking works best, but cook more or less if you want.