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Garlic Butter Steak Bites with Chimichurri Herb Sauce

A pile of juicy Garlic Butter Steak Bites generously topped with a vibrant green herb sauce on a white plate.
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Make tender, pan-seared steak bites coated in rich garlic butter and topped with a bright, fresh chimichurri herb sauce.

Ingredients

Scale
  • 1.5 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley, packed
  • 0.5 cup fresh cilantro, packed
  • 3 cloves garlic
  • 0.5 cup olive oil
  • 2 tablespoons red wine vinegar
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon red pepper flakes
  • 0.5 teaspoon salt

Instructions

  1. Prepare the chimichurri sauce: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt in a food processor. Pulse until finely chopped but not completely smooth. Set aside.
  2. Season the steak bites evenly with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until shimmering.
  4. Add half of the steak bites to the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until browned and cooked to your desired doneness (medium-rare is recommended). Remove the first batch and set aside.
  5. Repeat the searing process with the remaining steak bites.
  6. Reduce the heat to medium-low. Add the 4 tablespoons of butter and the minced garlic to the skillet. Cook for about 1 minute, stirring constantly until the butter is melted and the garlic is fragrant. Do not let the garlic burn.
  7. Return all the cooked steak bites to the skillet. Toss quickly to coat them evenly in the garlic butter sauce. Remove from heat immediately.
  8. Serve the steak bites warm, drizzled generously with the fresh chimichurri sauce and garnished with chopped fresh parsley.

Notes

  • Use sirloin or ribeye for the best texture in steak bites.
  • For the tenderest results, let the cubed steak rest at room temperature for 15 minutes before seasoning and cooking.
  • Do not move the steak bites while searing; allow a good crust to form before flipping.
  • If you prefer a thicker sauce, you can whisk 1 teaspoon of cornstarch into 2 tablespoons of cold water and stir it into the melted butter mixture before adding the steak back in.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-steak-bites-with-herb-sauce/