These best marinade garlic steak bites require no dipping sauce, delectable as is!
When I was little and we would go to a steak restaurant, my parents would get embarrassed when I would ask the server for ketchup or steak sauce to accompany my steak. To this day, although I still don’t completely understand the reason behind their embarrassment, I’m still sheepish to ask for extraneous sauces to dip my steak in at restaurants or people’s homes. (For the record, if I ever serve you steak in my home, I will never be offended if you request ketchup or steak sauce.)
With that being said, these steak bites require no sauce, they are delectable as is. Tangy and savory, they make my day. I like to marinate them up to 24 hrs in advance so they can soak up the love. Their petite frame allows them more surface area to soak up the goodness. You could cook these stovetop, but I love to put them in my vegetable basket out on my grill. They don’t take long to grill because of their small size and so I like to stay close by with my thermometer at the ready.
Don’t be a hero and guess when these guys are done. Use your thermometer. In my younger years (>/= 6 months ago) I was classic for guessing when my meat on the grill was done and tended to over cook it “just to be safe”. Now I’m nobody’s fool and am checking the temperatures of meat to accurately determine doneness. I’m including a sweet little printable that you can put on your fridge and/or grill with a magnet for easy reference. Caution regarding undercooked meat is hard wired into me in my nutrition classes in college as well as counseling organ transplant recipients, cancer therapy patients, and other patients with immune compromised bodies over the years.
These tasty bites are delicious with a side of roasted sweet potatoes bites. Your fork seriously won’t know which direction on the plate to turn. Life is hard … but super tasty.
Try it with a side of sweet potato bites…
- 1 lb top sirloin steak
- 2 t dried basil
- 2 t minced garlic
- 1 T dried parsley
- ½ cup less sodium soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup lemon juice
- ¼ cup olive oil or avocado oil or canola
- Combine all marinade ingredients in a bowl.
- Cut steak into bite-sized pieces.
- Add steak and marinade to plastic baggy or sealed storage container.
- Place in refrigerator for 3-24 hrs.
- Drain and discard marinade.
- Cook on stovetop over medium heat in a skillet, in vegetable basket on grill, or skewer on to shish kabob sticks and grill until desired doneness. In a vegetable basket on my grill, mine took 10 minutes to reach an internal temperature of 145 degrees.
Serving Size:3 oz cooked
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 582mgCarbohydrates: 3gFiber: 0gProtein: 26g