Steak Bites Dinner Recipe

Marinate

Pat steak cubes dry with paper towels. In a medium bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs Worcestershire, minced garlic, 1 tsp black pepper and 1 tsp kosher salt. Toss steak cubes to coat and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Preheat and cook

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and swirl. Working in one or two single layers (do not overcrowd), add steak bites and cook undisturbed for 1.5–2 minutes to develop a crust. Flip and cook another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Remove cooked bites to a warm plate and tent with foil. Repeat with remaining steak, adding a little oil if needed.

Finish in pan

Reduce heat to medium-low, add 2 tbs butter to the hot pan. Add minced garlic (3 cloves) and cook 20–30 seconds until fragrant (do not burn). Return all steak bites to the pan and toss in the garlicky butter for 30–45 seconds to coat and finish. Taste and adjust seasoning with a pinch more salt or pepper. Sprinkle with chopped parsley if using and serve.

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

While potatoes cook, warm milk and 2 tbs butter in a small saucepan or microwave until hot but not boiling; stir in minced garlic.

Drain potatoes well and return to the pot. Mash with a potato masher or ricer, then gradually add the warmed milk mixture until smooth and desired consistency is reached. Season with 1/2 tsp freshly ground black pepper and additional salt to taste. Keep warm until plating.

Bring a medium pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath or cold water to stop cooking; drain and pat dry.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add blanched green beans and sauté 2–3 minutes until heated through and lightly blistered.

Remove from heat, add lemon zest and 1 tsp lemon juice, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, toss and serve.

After removing the steak bites but before adding butter, deglaze the hot skillet with 1/2 cup beef broth and 2 tbs red wine (if using), scraping up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly, whisk in 1 tsp Dijon mustard and a pat of butter if desired. Spoon sauce over steak bites when serving.