Brooklyn's Steak Tidbits Recipe

Prepare marinade and beef

In a medium bowl combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, brown sugar, Sriracha, and toasted sesame seeds. Whisk until sugar dissolves and mixture is homogenous.

Place the 1 lb of trimmed steak cubes into a resealable plastic bag or shallow dish. Pour the marinade over the beef, massage to coat evenly, then seal or cover. Refrigerate and marinate at least 30 minutes and up to 3 hours (avoid much longer to prevent the acid from over-tenderizing).

Remove beef from refrigerator 20 minutes before cooking to come toward room temperature. Pat cubes dry lightly with paper towel to remove excess marinade (reserve the marinade). Season the beef lightly with kosher salt and freshly ground black pepper.

Charbroil

Preheat a grill or grill pan to high (around 450–500°F / 230–260°C). Brush the grates or pan with neutral oil. Thread beef cubes onto short skewers (if using wooden skewers, soak 30 minutes) or place directly on the hot grill pan in a single layer. Cook 1.5–2 minutes per side for medium-rare, turning to get a good char on all sides (total 4–6 minutes depending on size). Do not overcrowd. If using reserved marinade, bring it to a boil in a small saucepan for 1–2 minutes and brush lightly on the beef in the last 30 seconds of cooking to add gloss and flavor, or discard if you prefer.

Transfer cooked tidbits to a warm plate, tent with foil and rest 3–4 minutes. Slice one piece to check doneness (should be tender and slightly pink inside for medium-rare).

Make tarragon reduction

In a small saucepan combine the white wine vinegar, dry white wine, minced shallot, half of the chopped tarragon (1 tbsp), and a pinch of salt. Bring to a simmer and reduce until about 1 tablespoon of liquid remains (about 3–5 minutes). Strain out solids and reserve the reduced liquid; allow to cool slightly.

Cook butter

Melt the unsalted butter in a small saucepan over low heat until clarified. Skim foam and keep the clear golden butter warm but not boiling. You should have about 6 tablespoons of melted butter.

Emulsify egg yolks

Place the 3 egg yolks in a metal or heatproof bowl along with the reduced vinegar-wine liquid. Set the bowl over (not in) a saucepan of barely simmering water (double-boiler). Whisk continuously until the yolks thicken and become pale and mousse-like, about 3–4 minutes. Be careful the bowl doesn't get too hot or the eggs will scramble.

Once thickened, remove bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly to form an emulsion. If sauce becomes too thick, whisk in up to 1 teaspoon cold water to adjust consistency. Stir in remaining chopped tarragon and chervil/parsley if using. Season with 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Keep béarnaise warm (not hot) by placing the sauce bowl in a warm spot or over very low warm water. If sauce cools and separates, gently rewarm and whisk; if necessary, whisk in a teaspoon of warm water.

Place toasted baguette slices or crostini on a serving platter. Arrange the rested steak tidbits on or beside the toasts.

Spoon a generous dollop (about 1 tablespoon) of warm béarnaise over each steak tidbit or serve the béarnaise in a small bowl for dipping.

Garnish with sliced green onions, remaining tarragon leaves or microgreens, and a light sprinkle of toasted sesame seeds. Serve immediately while steak is warm and sauce is creamy.