Sirloin Steak Bites
A Game Day Appetizer That Doubles as Dinner for Two
These Sirloin Steak Bites are marinated with soy sauce, brown sugar, chives, and a few pantry seasonings, then seared in a hot skillet and finished in a buttery pan sauce. Serve them with toothpicks for game day, or turn them into an easy dinner for two with a little left over.
I made these for game day, but they would be so good alongside my Caesar salad. Add a side of my Pork Chop Potatoes, and you have a steak dinner without a lot of fuss.
The Sirloin Steaks I Buy at Aldi
I buy the package of three smaller sirloin steaks from Aldi. The package I use averages about 1.33 pounds, although the weight varies, so check the label.
This is a convenient amount for the two of us, especially when I am serving a salad or potatoes alongside it. Cutting the steaks into bites also makes them easy to serve as an appetizer.
You do not need that exact package to make this recipe. A similar amount of boneless sirloin from your usual grocery store will work.
Why Sirloin Works Well
Sirloin has a good beefy flavor and is often a more affordable choice than filet or ribeye. It is relatively lean, so a quick sear works well here. You want browned edges without leaving the meat in the skillet so long that it becomes tough.
Cut the steak into roughly 1- to 2-inch pieces, keeping them as similar in size as possible. A 1-inch piece will cook much faster than a 2-inch piece, so consistency helps.
Before You Jump to the Recipe
- Marinate for about 30 minutes, or up to four hours, in the refrigerator.
- Use the shorter marinating time for smaller pieces.
- Let excess marinade drip off the steak before searing.
- Cook in batches so the meat browns instead of steaming.
- Boil the used marinade before turning it into your finishing sauce.
- Return the steak to the skillet just long enough to finish cooking and coat it in the sauce.
Ingredients You’ll Need
- Approximately 1.33 pounds boneless sirloin steak
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 to 2 tablespoons dried chives
- 1/2 tablespoon onion powder, equal to 1 1/2 teaspoons
- 1/2 tablespoon garlic powder, equal to 1 1/2 teaspoons
- 1 tablespoon rice vinegar, white wine vinegar, or red wine vinegar
- 2 tablespoons mild-tasting oil, such as avocado oil
- Black pepper, to taste
- A pinch of white pepper, optional
- 1 to 2 tablespoons butter
A Simple Steak Marinade
The soy sauce gives these steak bites their savory flavor, while a little brown sugar balances the vinegar. Dried chives, onion powder, and garlic powder add plenty of seasoning without any chopping.
I use avocado oil because it has a mild flavor. Rice vinegar is my choice for the marinade, but white wine vinegar or red wine vinegar will also work.
Whisk everything together well before adding the steak. If you want to taste the marinade and adjust the pepper, do that before it touches raw meat. I do not add extra salt because the soy sauce already provides plenty.
Smaller Pieces Need Less Marinating Time
Small or thin pieces of meat have more surface exposed to the marinade than a whole steak. They do not need a long soak to pick up flavor.
With a salty, acidic marinade like this one, leaving small pieces too long can change their texture. The outside may become firmer or take on a cured-like texture, while prolonged exposure to acid can eventually make the surface soft or mushy. This is a texture change, not a preservation method.
For this recipe, I like about 30 minutes. You can marinate for up to four hours in the refrigerator, but I would stick closer to 30 minutes for the smaller bites.
Give the Steak Room to Sear
Heat a large skillet over medium-high heat. Lift the steak from the marinade, letting excess liquid drip back into the bowl. Save that marinade for the sauce.
Add the steak in a single layer with space between the pieces. If you fill the skillet too much, the meat releases moisture faster than it can evaporate, and the steak starts steaming instead of getting those browned edges.
Sear the bites on all sides, working in batches. Transfer each batch to a plate while you cook the rest. At this stage, the larger pieces may still need a little cooking, which they will get when they return to the sauce.
Keep an eye on the heat. You want browning, but the sugar in the marinade can burn if the pan gets too hot.
Turn the Marinade Into a Buttery Pan Sauce
Once the steak is out of the skillet, reduce the heat and carefully add the remaining marinade and 1 to 2 tablespoons of butter. It may splatter when it hits the hot pan.
Stir as the butter melts, scraping up the browned bits. Because this marinade has touched raw beef, bring the entire sauce to a full boil and keep it boiling for a few minutes, stirring frequently. Simply warming it or letting it barely bubble is not the step to use here.
If the sauce reduces too quickly, add a small splash of water so it can continue boiling without scorching.
Add the steak and any juices from the plate back to the skillet. Toss to coat and finish cooking. For food safety, cook the steak to 145°F, checking the center of a larger piece with a food thermometer, and let it rest for at least three minutes before serving.
Make It A Meal
These steak bites would go perfectly with my Caesar salad. Serve them alongside the salad, or let them cool slightly and add them on top for a Steak Caesar Salad.
My Pork Chop Potatoes would be another great side. Despite the name, they go with steak, too! They use canned potatoes, so there is no peeling and very little preparation.
Leftovers
Refrigerate leftovers in a covered container within two hours and enjoy within three to four days. Reheat with a splash of water in a skillet over gentle heat until the steak reaches 165°F. Heat only what you plan to eat to avoid repeatedly reheating the meat.
Frequently Asked Questions
Can I use a different cut of steak?
Yes. Boneless strip steak or ribeye will also work. I like sirloin because it has good beefy flavor and is usually a more affordable option. Avoid substituting stew meat, which generally needs a longer cooking time to become tender.
How long should I marinate the steak bites?
About 30 minutes gives these small pieces plenty of flavor. You can marinate them for up to four hours in the refrigerator, but use the shorter time for smaller pieces. Leaving them too long in the salty, acidic marinade can change their texture.
Why are my steak bites steaming instead of browning?
The skillet may be crowded, not hot enough, or have too much liquid in it. Let excess marinade drip off before adding the steak, and cook in batches with space between the pieces.
Can I use the leftover marinade as a sauce?
Yes, but because it has touched raw beef, you must bring the entire marinade to a full boil and keep it boiling for a few minutes before using it as a finishing sauce. Stir frequently and add a splash of water if it starts reducing too quickly.
Can I use fresh chives instead of dried?
Yes. Start with about twice as much fresh chopped chives as dried. Add them toward the end of cooking for a fresher flavor.
Can I make these ahead of time?
You can cut the steak and mix the marinade separately ahead of time, keeping both covered in the refrigerator. Combine them about 30 minutes before cooking. For the best texture, sear the steak bites shortly before serving.
What should I serve with sirloin steak bites?
Serve them with toothpicks as a game day appetizer, or pair them with my Caesar salad and Pork Chop Potatoes for dinner. You can also let the cooked steak cool slightly and add it to the top of your salad.
Other Recipes Using Sirloin Steak
Sirloin Steak Bites Recipe
Savory sirloin steak bites marinated with soy sauce, brown sugar, dried chives, and pantry seasonings, then seared and finished in a buttery pan sauce. An easy game day appetizer or dinner for two with a little left over.
Ingredients
- Approximately 1.33 pounds boneless sirloin steak, cut into evenly sized 1- to 2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 to 2 tablespoons dried chives
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 tablespoon rice vinegar, white wine vinegar, or red wine vinegar
- 2 tablespoons avocado oil or another mild-tasting oil
- Black pepper, to taste
- A pinch of white pepper, optional
- 1 to 2 tablespoons butter
Instructions
- In a bowl, whisk together the soy sauce, brown sugar, dried chives, onion powder, garlic powder, vinegar, oil, black pepper, and optional white pepper until well combined.
- Add the cubed steak and toss to coat. Cover and refrigerate for 30 minutes, or up to four hours. Use the shorter time for smaller pieces.
- Heat a large skillet over medium-high heat. Lift the steak from the marinade, allowing excess liquid to drip back into the bowl. Reserve the marinade.
- Add the steak to the hot skillet in a single layer, leaving space between the pieces. Work in batches. Sear on all sides until browned, turning as needed. This generally takes about 3 to 5 minutes per batch, depending on size and heat; smaller pieces may cook faster. Transfer each batch to a plate. The steak can finish cooking in the sauce.
- Reduce the heat and carefully add the reserved marinade and butter to the skillet. Stir, scraping up the browned bits as the butter melts.
- Bring the entire sauce to a full boil and boil for a few minutes, stirring frequently, before returning the steak. Add a small splash of water if needed to keep the sauce from reducing too far or scorching.
- Return the steak and any accumulated juices to the skillet. Toss with the sauce and cook until the steak reaches 145°F in the center of a larger piece.
- Remove from the heat and let rest for at least three minutes before serving. Serve as an appetizer or with salad and potatoes.
Notes
- Steak package: I use the three-pack of smaller sirloin steaks from Aldi, usually about 1.33 pounds. Check your package weight.
- Keep the pieces consistent: Pieces closer to 1 inch will cook much faster than 2-inch pieces.
- Marinating: Keep the steak refrigerated while marinating. For the best texture, avoid an overnight marinade.
- Searing: Let excess marinade drip off before adding the steak to the skillet. Do not pour the marinade in with the steak during searing.
- Heat: Adjust the heat if the brown sugar or seasonings begin to scorch.
- Sauce: Marinade that has touched raw meat must come to a full boil for a few minutes before it is used as a finishing sauce.
- Timing: Cooking time is approximate and varies with cube size, skillet size, and number of batches.
- Leftovers: Refrigerate within two hours, use within three to four days, and reheat to 165°F.