Steak Bites Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Steak Bites Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb strip loin steak (boneless); 2 tbs neutral oil (canola or grapeseed); 1 tbs unsalted butter; 2 each garlic cloves, minced; 1 tsp fresh thyme leaves (or rosemary, chopped); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika (optional); 4 cups mixed baby greens (arugula, baby lettuce, spinach mix); 8 each cherry tomatoes, halved; 0.5 each cucumber, thinly sliced; 2 tbs red onion, very thinly sliced; 2 tbs parmesan shavings (or grated); 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time35m

Serves2

Strip Loin Steak Bites, Petite Salad

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Ingredients

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Steak Bites

1 lb strip loin steak (boneless)

2 tbs neutral oil (canola or grapeseed)

1 tbs Unsalted butter

2 each Garlic cloves, minced

1 tsp fresh thyme leaves (or rosemary, chopped)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp smoked paprika (optional)

Petite Salad

4 cups mixed baby greens (arugula, baby lettuce, spinach mix)

8 each Cherry tomatoes, halved

1/2 each cucumber, thinly sliced

2 tbs red onion, very thinly sliced

2 tbs parmesan shavings (or grated)

2 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Steak Bites

Prepare the steak

Remove the strip loin from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat the steak dry with paper towels. Trim any large fat caps if desired. Cut the steak across the grain into 1-inch (2.5 cm) cubes for uniform bites.

Season

Place the steak bites in a bowl. Sprinkle kosher salt, black pepper, and smoked paprika (if using) over the cubes and toss to coat evenly. Let sit 5 minutes while you heat the pan so seasoning adheres.

Sear the steak bites

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add the neutral oil and swirl to coat. Add the steak bites in a single layer without overcrowding — work in two batches if necessary. Sear undisturbed for 1.5–2 minutes until a deep brown crust forms, then flip and sear the other sides for another 1–2 minutes for medium-rare. Cook longer if you prefer medium to well.

Finish with butter and aromatics

When the second side is nearly done, reduce heat to medium, add the butter, minced garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak bites (basting) for 30–45 seconds to infuse flavor. Remove steak bites to a warm plate and tent loosely with foil. Let rest 3–5 minutes so juices redistribute.

Adjust seasoning and serve

Taste one bite and adjust salt and pepper if needed. Transfer steak bites to the serving dish next to the petite salad or spoon a few pan drippings over them for extra flavor.

Petite Salad

Make the dressing

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or sweetness to preference.

Assemble the salad

Place the mixed baby greens in a salad bowl. Add halved cherry tomatoes, thinly sliced cucumber, and the very thin red onion. Drizzle about half of the dressing over the greens (you can add more to taste) and gently toss to coat evenly.

Finish and plate

Divide the tossed petite salad onto plates or a single platter. Sprinkle parmesan shavings over the top. Serve immediately alongside the rested steak bites so the warm meat contrasts with the crisp salad.