Steak Bites Recipe

Marinate steak

In a medium bowl combine 2 tbs olive oil, soy sauce, Worcestershire, lemon juice, minced garlic, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Add the steak cubes and toss to coat. Cover and refrigerate for 30 minutes (up to 2 hours).

Prepare to cook

Remove steak from refrigerator 10 minutes before cooking to come closer to room temperature. Pat pieces dry with paper towel (discard excess marinade) to promote browning.

Sear steak bites

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams and oil is shimmering, add steak in a single layer (work in batches if necessary). Sear without moving 1.5–2 minutes, then stir and continue cooking another 1–2 minutes until exterior is browned and interior is medium-rare to medium (adjust time for desired doneness). Transfer to a warm plate and sprinkle with remaining 1 tsp kosher salt. Keep warm.

Make balsamic glaze

In a small saucepan combine 1 cup balsamic vinegar and 1 tsp brown sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer until reduced by about half and syrupy, about 10–12 minutes. Watch carefully to avoid burning. Off heat, stir in 1 tsp butter if using; this gives sheen and roundness. Let cool slightly—the glaze will thicken as it cools.

Plate with Boursin

Place 4 oz Boursin cheese in a small ramekin or spoon small quenelles onto the plating surface. If you prefer a softened spread, let cheese sit at room temperature for 10 minutes before serving.

Cook vegetables

In a medium saucepan, melt 1 tbs butter over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add chopped carrots and cook, stirring, 2–3 minutes. Sprinkle curry powder and ground cumin over vegetables and stir until fragrant, about 30 seconds.

Simmer

Add 3 cups stock and bring to a simmer. Reduce heat and simmer until carrots are very tender, about 15–20 minutes.

Blend purée

Use an immersion blender or transfer to a blender. Puree until very smooth. Add 2 tbs heavy cream (or coconut milk) and season with 0.75 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. If too thick, thin with a little additional stock or water, 1 tbs at a time, to reach a smooth, spoonable consistency. Keep warm or reheat gently before plating.

Prepare fries

If frying: Rinse cut potato fries under cold water until water runs clear to remove starch. Pat completely dry on towels. Heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and slightly tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry a second time for 2–3 minutes until golden and crispy. Drain and immediately season with 1 tsp kosher salt, 0.25 tsp black pepper and optional 0.5 tsp paprika/garlic powder. If baking: Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbs oil, 1 tsp kosher salt, 0.25 tsp pepper and optional 0.5 tsp paprika. Arrange in a single layer on a parchment-lined sheet. Bake 20–30 minutes, turning once, until crisp and golden.

On a large platter or individual appetizer plates, spoon a base of curried carrot purée (about 2–3 tbs per serving). Arrange warm steak bites on top or beside the purée. Add a small ramekin or quenelle of Boursin cheese nearby or dot a few small spoonfuls on the plate.

Drizzle balsamic glaze sparingly over the steak bites and a little over the purée if desired. Place a portion of crispy fries alongside (about 3–4 oz per serving). Garnish with chopped parsley and serve with lemon wedges if using.

Serve immediately while steak is warm, fries are crisp and cheese is soft.