Go Back
Delish Lemon Garlic Steak Bites

Delish Lemon Garlic Steak Bites

Juicy, seared steak bites tossed in a buttery lemon-garlic sauce with a touch of heat and fresh parsley. Ready in minutes for a crowd-pleasing appetizer or quick dinner.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb sirloin steak, trimmed and cut into 1-inch cubes
  • 1 tbsp olive oil divided
  • 2 tbsp unsalted butter
  • 4 clove garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp Worcestershire sauce
  • 0.75 tsp kosher salt plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp crushed red pepper flakes optional
  • 2 tbsp fresh parsley, chopped
  • lemon wedges for serving

Instructions

Preparation Steps

  • Pat steak cubes very dry with paper towels. Toss with Worcestershire, 0.25 tsp salt, and 0.25 tsp pepper; let stand while you prep the remaining ingredients.
  • Heat a large cast-iron skillet over high heat until very hot. Add 0.5 tbsp olive oil and half of the steak in a single layer; sear without moving for 1 to 2 minutes until deeply browned.
  • Flip and sear the other side for 1 to 2 minutes until browned but still juicy. Transfer to a plate and repeat with remaining 0.5 tbsp oil and steak.
  • Reduce heat to medium-low. Add butter to the empty skillet. When melted and foamy, add minced garlic; cook, stirring, for 30 seconds until fragrant.
  • Stir in lemon juice and lemon zest; simmer for 30 to 60 seconds, scraping up browned bits from the pan.
  • Return steak and any accumulated juices to the skillet. Sprinkle remaining 0.5 tsp salt, remaining pepper if desired, and red pepper flakes. Toss for 30 to 60 seconds to coat and warm through.
  • Remove from heat, shower with chopped parsley, and adjust seasoning to taste. Serve immediately with lemon wedges.

Notes

For extra browning, work in batches and avoid overcrowding. Swap sirloin with ribeye or New York strip if preferred. Cook time depends on cube size and desired doneness—pull earlier for medium-rare.