Steak Bites Recipe

Prepare the steak

Pat the sirloin dry with paper towels. Trim excessive fat if present. Cut the steak into 1-inch bite-sized cubes, trying to keep pieces uniform for even cooking.

Make the marinade

In a medium bowl combine 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, minced garlic, 1 tsp brown sugar, 1 tsp black pepper, 1 tsp kosher salt, and optional 1 tsp fresh thyme leaves. Whisk until combined.

Marinate

Place the steak cubes in a resealable plastic bag or shallow dish. Pour the marinade over the steak and toss to coat evenly. Press out excess air and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate longer than 4 hours to avoid overly soft texture.

Bring to room temperature

About 20 minutes before cooking, remove the steak from the refrigerator to come closer to room temperature. This helps ensure even searing.

Sear the steak bites

Heat a large heavy skillet or cast-iron pan over high heat until very hot, about 3–4 minutes. Add 1 tbsp neutral oil and swirl. Remove steak from marinade, letting excess drip off (discard marinade). Working in a single layer and in batches if necessary to avoid crowding, add steak cubes and sear undisturbed 1.5–2 minutes per side until a deep brown crust forms. Use tongs to turn. If you want a richer finish, add 1 tbsp butter to the pan in the last 30 seconds and spoon the foaming butter over the bites.

Rest and season

Transfer seared steak bites to a warm plate and let rest for 3–4 minutes. Taste and season with additional flaky salt or black pepper if desired. Sprinkle chopped parsley for color.

Combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp prepared horseradish (or more to taste), 1 tsp fresh lemon juice, 1/2 clove finely grated garlic, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl. Whisk until smooth and taste, adjusting horseradish, lemon, or salt as needed.

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Bring to near serving temperature from refrigerator if desired (aioli can be served cold or slightly chilled).

Arrange steak bites on a serving platter. Serve the Dijon horseradish aioli in a small bowl alongside for dipping. Insert toothpicks into individual bites if serving as finger food. Garnish with additional parsley and a light sprinkle of smoked paprika if desired.

Enjoy immediately while steak bites are warm.