Description
This Garlic Butter Steak Bites recipe is a quick, flavorful dish perfect for busy weeknights. Tender chunks of steak are seared to perfection and tossed with garlic butter and sautéed zucchini, creating a simple yet satisfying meal that comes together in just 15 minutes.
Ingredients
Steak Bites
- 1 lb steak (sirloin, ribeye, or New York strip), cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Butter Sauce
- 1 medium zucchini, cut into half-moons
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Prepare the Steak Bites: Pat the steak cubes dry thoroughly using paper towels. This helps to achieve a good sear. Season the steak bites evenly with salt and black pepper to enhance the flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Sear the Steak: Add the steak bites in a single layer to the hot skillet. Sear each side for 1-2 minutes until they develop a nice brown crust. Once browned, remove the steak bites from the skillet and set aside to rest.
- Make Garlic Butter: Reduce the heat to medium. In the same skillet, add the butter. When the butter has melted completely, stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Sauté the Zucchini: Add the sliced zucchini to the skillet with the garlic butter. Cook for 3-5 minutes, stirring occasionally, until the zucchini is tender-crisp but still slightly firm.
- Combine Steak and Vegetables: Return the seared steak bites to the skillet. Toss everything together to coat the steak and zucchini evenly with the garlic butter sauce.
- Heat Through: Continue cooking the mixture for another 1-2 minutes to warm the steak bites thoroughly and meld the flavors.
- Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped parsley if desired, and serve immediately while hot for best flavor and texture.
Notes
- Patting the steak dry before searing is key to getting a good crust.
- Use a high-smoke point oil like olive oil for searing steak.
- Do not overcrowd the skillet when searing; cook in batches if necessary.
- Zucchini should be tender but still maintain some bite for best texture.
- Optional parsley adds freshness and color but can be omitted.
- This dish pairs well with rice, mashed potatoes, or a simple salad for a complete meal.
- Use leftover steak bites within 1-2 days stored in the refrigerator.
