Garlic Butter Steak Bites

These dairy-free Garlic Butter Steak Bites are a juicy, tender appetizer or main dish recipe! Flash cooked in just seconds, they are then tossed in a garlic butter glaze and topped with green onion and fresh parsley. You’ll have a succulent meal in a matter of minutes! {GF + DF + SF // Paleo-friendly}

SHUT THE FRONT DOOR! Pull up a chair, and sit down. Because over here in the Spirited kitchen we have dairy-free Garlic Butter Steak Bites. And all I can say is the recipe had me at garlic + butter. Oh jeezus. I cannot handle it right now. 

But I said dairy-free and butter in the same sentence, the same recipe, actually. And how is that even possible? It’s totally possible, thanks to Earth Balance Buttery Spread (we go bonkers for the soy-free version in the tub). It is rich, smooth, creamy, flavorful, and downright perfect in this recipe. Also, this isn’t a sponsored post. Our family just gets that excited about a particular produce for all of us to enjoy.

And, basically, because we flash-cook our sirloin bites, you’ll be in and out of prepping this skillet of savory, succulent, juicy deliciousness in a matter of minutes. #worthit 

I would love to say I knew about flash cooking all along. But the truth is, the butcher at my grocery store told me all about it when he helped me select the right sirloin for this recipe. He had two suggestions for recipe success: top sirloin and flash cooking. Ya’ll, he is, hands down, the reason this recipe worked.

If you’re new to flash cooking, it’s an extremely high heat for a decidedly short cooking time. In today’s recipe, we’re talking 90 seconds on each side. Garlic Butter Steak Bites do not even mess around with slow and steady cooking. Nope, no way. I legit set my microwave timer to 90 seconds just to stay on track. That attention to detail paid off.

And we haven’t even gotten to the GARLIC BUTTER drizzle. Seriously, I can’t handle so much decadence in one recipe. Actually, yes I can. The girls went nuts for steak bites, as did K-Hubs and I. All I can say is, don’t skimp on the butter. Just live your best life with 1/4-1/3 cup and about 6 cloves of garlic (yes, I’m serious). A pinch of salt, and you’re set to go.

Ooh, and then there are the sliced green onions and fresh parsley. Once you stir them into the finished product, they’ll taste like butter-grilled veggies. I wouldn’t put it past myself to just eat a bunch of green onion and parsley in a garlic butter sauce. I said what I said. And when you taste this for yourself, you’ll say the same thing.

Before we begin, though, I do have a few words to the wise:

• Only place as many steak bites in the pan as will fit without overlapping.
• Do not overcook the steak bites.
• Since they cook at different temperatures, prepare and cook the steak bites and garlic butter separately.

Now grab your sauté pan or skillet and let’s get flash cooking!

GARLIC BUTTER STEAK BITES INGREDIENTS:

The butcher I spoke with suggested a sirloin for this recipe. He was so on the money. Juicy enough to taste delicious and still tender enough to enjoy.

• Top sirloin. Cut into cubes. I don’t worry about making mine uniform, but I do pay attention to size and err on the side of medium to small pieces. 
• Olive oil. I start with just a few tablespoons and then add more during the flask cooking process, if needed.
• Sea salt. I add a little to the olive oil at the start. But I wait until the cooking process is complete and all the steak bites have been transferred to a large mixing bowl before adding more. This ensures the steak bites are evenly flavored.
• Buttery spread. I love Earth Balance Buttery Spread. They have a soy-free version that is also gluten-free, dairy-free, and vegan. For a paleo-friendly option, consider using coconut oil. It is a lovely coating agent that holds in seasonings, spices, and other flavorings. If you do use coconut oil, then consider adding just another pinch or two of sea sat.
• Fresh garlic. I did a full 6 cloves and I am not the least bit sad about it. We will salivate over this succulent dish while we also ward off vampires. #multitasking
• Fresh parsley, sliced green onion, and black pepper. Each to taste. I confess I go a little overboard with the greens because they taste so good in the garlic butter drizzle.

HOW TO PREPARE GARLIC BUTTER STEAK BITES:

Although I found this recipe surprisingly easy to make, it is important to follow the cooking instructions so the meat doesn’t become tough from overcooking, which can happen in a matter of minutes.

1. Pour the olive oil into the skillet and add the sea salt. Turn the stove on to a high heat (I set mine to between medium and high). Let the oil heat up. Once it is hot, transfer only as many steak bites to the skillet as will fit without overlapping. Flash cook for 90 seconds. Turn each steak bite over and flash cook for another 90 seconds. Remove from the skillet and transfer to a bowl, preferably one with a lid. Repeat these steps for each remaining batch of steak bites. If necessary, add a little more olive oil and a pinch of sea salt to each remaining set of steak bites.
2. Once all steak bites have been flash-cooked, then melt the butter on a low-to-medium heat in the same pan (I chose to quickly rinse my skillet so the butter wouldn’t burn or blacken, but that’s entirely up to you). Add the pressed garlic to the butter and cook for about 30 seconds. I chose to add a pinch of sea salt, too.
3. Drizzle the garlic butter over the steak bites and toss until evenly coated.
4. Stir in, or garnish with, green onion, fresh parsley, and coarse black pepper.
5. Serve immediately. Refrigerate leftovers and consume within about 24 hours. 

ALTERNATIVES TO BUTTERY SPREADS:

If you prefer to use something other than the butter spread listed in the ingredients, then feel free to try:

Ghee. I haven’t tried ghee in this recipe, but the flavor would, I am guessing, be downright awesome. Coconut oil. Add a little extra sea salt for a stronger, richer flavor. Keep an eye on it while it cooks to prevent burning.

If you find an alternative that you love, drop me a line in the comments below and let me know!

WILL THE SIRLOIN BE PINK IN THE CENTER?

The butcher I spoke to who recommended the sirloin for this recipe forewarned that the centers of the steak bites would likely still be pink. Mine were, although to varying degrees. Some were still a dark pink and somewhat juicy. Others were a much lighter pink and cooked through. From what he shared and what I researched, a pink center isn’t inherently bad. If you’re curious about levels of doneness, then you might enjoy Certified Angus Beef brand’s article, Degree of Doneness. If you’re curious about whether it’s okay to eat pink-centered steak, then you might enjoy Spoon University’s article, Why It’s Perfectly Safe for Your Steak to be Pink.

Additionally, if you’d like to take steps to increase the level of doneness in your bites, here are a few tips.

• Cut the bites into smaller pieces.
• Slice the sirloin in half, like you would a bagel.
• After cooking for the first 90 seconds, gently slice each bite enough to create an opening but not enough to slice it apart. Flip the bites over (sliced side face down) and cook for the second set of 90 seconds.
• For uncooked corners or edges, tip the bites into the skillet long enough to brown that particular area. 

Additionally, if you have concerns about cooking levels, check with your local butcher for options and cook time suggestions. 

WHAT TO SERVE WITH THESE BITES:

Serve these delicious bites as either an appetizer or as a main dish. The options are endless. So are the options for what to serve with them.

• As an appetizer: Although I am drawn to red wines with my steak, many of the sweet mixed drinks and cocktails on this blog would pair well with Garlic Butter Steak Bites. You might also enjoy a 3-Ingredient Pineapple Fresca Mocktail or a Cranberry Fizz Mocktail for alcohol-free options.
• As a main dish: You can’t go wrong pairing your steak bites with Italian Crunchy Cauliflower Salad, Sautéed Oregano Asparagus, or Easy Paleo Quick-Steamed Vegetables.

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