- 7 years ago
- Wedding: September 2012
MrsBroccoli and I recently put on a housewarming party. We made a LOT of food. There were tons of leftovers…except my steak bites. Wanted to share the recipe.
1) Buy 3lb of top sirloin steak, and marinated overnight in ken’s steakhouse sauce. NOT teriyaki sauce which is less of a crowd pleaser.
2) Poke about 12 holes in each steak with a fork. Top sirloin is a good cut but you want these to be extra-tender as they’ll be eaten in small bites.
3) Put in vacuum-seal freezer bag, and pour ~.5 cup of marinade over it.Get all air out of the bag and seal. Normally you use a full cup but sirloin doesn’t really demand it.
4) Massage it a little to get the sauce evenly distributed, then pop in the fridge overnight.
Important things I have learned about steak hors d’oeuvres: people love the TASTE of medium/medium rare steak, and really enjoy eating a full steak that way, but don’t like looking at a plate with red showing. Careful balance has to be made. The secret is that nobody is going to look at the inside of a one-inch cube of steak that on the surface appears to be dark colored on all sides.
So what I do is cook my steak medium rare, let it sit afterward to reabsorb the melted fat (juices) and then use an oven at low temperature to lightly brown the surface so to all observers, the steak is well-done…yet it tastes like the perfect medium/medium rare steak.
All steaks that I use are ~1inch thick.
1) Preheat grill/broiler to 500F.
2) Grill each steak 2.5 minutes per side. This seems short but it’s enough! Do NOT slice into the steaks to check them. If you must check, press a fork against the steak. It should give some resistance but still be soft.
3) Let steaks sit until 30 minutes before party begins. Not only will fat liquid reabsorb, adding flavor and avoding mess, but cooking steak from ‘rare’ (as it would be off the grill) to ‘medium rare’. The surface of your steak is transferring heat to the core during this time.
4) Slice the steak up into 1-inch cubes and put a toothpick in each on an oven-safe serving plate. They will be very pink/red about 75% through.
5) Preheat oven to 200F and pop steak cubes in for 3-4 minutes. This won’t do much to cook the inside of them but it will brown the exterior just enough to make it look like each cube was individually prepared. I was worried this would be a fire risk with the toothpicks, but they were 100% fine.
6) Serve, as your guests are probably just now walking in. They get to enjoy piping hot steak bites that are perfectly tender and juicy despite appearing fully cooked.
People seriously were fighting over these at our party. I was pleased.