How To: Make Betty's tangy garlic sirloin steak bites

Make Betty's tangy garlic sirloin steak bites

What a great snack idea! Betty's tangy garlic sirloin steak bites. These look utterly delicious!

Ingredients: 1.5 pounds boneless top sirloin steak (You may substitute strip steak or ribeye steak.)
meat tenderizer to taste
ground black pepper to taste
3 teaspoons bottled minced garlic
1 tablespoon extra virgin olive oil

With kitchen shears, trim the steak of excess fat, gristle, and other unwanted materials. Chop the cleaned steak into about 3/4-inch cubes, and place them in a small to medium bowl. Sprinkle meat tenderizer over the steak to taste. (The meat tenderizer will provide the salt for the steak.) Now, grind some fresh peppercorns over the steak. (Or, you may just sprinkle the steak with regular ground black pepper.) Now, add 3 teaspoons of minced, bottled garlic. Stir the steak mixture around to coat all sides of the steak with the meat tenderizer, pepper, and garlic. Heat 1 tablespoon of extra virgin olive oil in a deep frying pan on the stove. Add the steak mixture, and start stirring immediately. Continue to cook and stir. You will notice that the mixture becomes soupy, because the juices of the meat are being cooked out. Continue to cook and stir, until the mixture is no longer soupy, but there is a little grease in the bottom of the skillet, and all steak pieces are brown and crusty. (This is what produces the wonderful tangy flavor, but the steak will remain tender, not tough at all.) It took me about 12 minutes to cook the steak bites to perfection. Remove the steak bites from the skillet to a tray that is covered with paper toweling to drain. Then, move immediately to your serving platter or bowl. Serve while hot. You will not need steak sauce; it will be overpowered by the zest of the steak.

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