Garlic Butter Steak Bites
Juicy steak bites seared until caramelized, then tossed in a garlicky miso butter sauce and served over savory Mediterranean rice.
Servings 4 - 6
Calories 683kcal
Ingredients
For the rice
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, diced
- 2 small garlic cloves, minced
- 1 cup long grain white rice, rinsed
- ½ cup broken vermicelli noodles
- ½ cup sliced or slivered almonds
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 1 ½ tsp Spiceology Greek Freak seasoning
- 3 cups chicken broth
- 1 cup baby tomatoes, halved
For the steak bites
- 2 lbs (900 grams) ribeye, sirloin or New York strip steak, cut into 1-inch cubes
- 2 tbsp Greek Freak seasoning
For the miso butter
- 4 garlic cloves, minced
- 2 tbsp white miso paste
- 6 tbsp unsalted butter
- ¼ tsp ground pepper
- 1 tbsp extra-virgin olive oil
- ¼ cup white wine
- 1 tbsp fresh lemon juice
- Kosher salt and ground pepper to taste
Garnishes
- Fresh mint leaves and fresh parsley leaves
Instructions
For the rice -
- Rinse the rice: Add the rice to a fine-mesh sieve and run under running cold water for about 1 minute.
- Put a 12-inch skillet with a lid or (or medium pot with a lid) over medium heat and add olive oil. Once warm, add diced onion and cook for 4-5 minutes to soften.
- Add the minced garlic, rice, broken vermicelli noodles and almonds to the pot. Cook, stirring occasionally, for several minutes, until everything is lightly toasted.
- Add the kosher salt, ground pepper and Greek Freak seasoning and stir to combine.
- Gradually pour in the broth and then bring the mixture to a simmer over medium-high heat. Turn to low heat and keep at a low simmer for 15-20 minutes or until the broth has been absorbed and the rice is tender and fluffy.
- Remove from the heat. Cover with the lid and let sit for 5 minutes.
- After 5 minutes, fluff the rice with a fork, stir in the tomatoes and set aside.
For the steak bites -
- Prep the steak: Pat the steak dry and then cut into 1-inch cubes. Add the steak bites to a medium bowl with the Greek Freak seasoning and toss to coat them all.
- Sear: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. When the oil is hot (it will shimmer but not smoking), add half of the steak bites and cook until the steak is nicely browned on one side 2-3 minutes, flip once and cook for about 2-3 minutes more for medium-rare. Transfer the steak bites to a plate and repeat with the remaining steak bites.
- Deglaze the pan: Once all of the steak is cooked, set the steak bites aside on a plate. Turn the heat down to medium-low. Add the white wine and lemon juice and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Add the miso butter ingredients: Add the minced garlic, white miso paste, softened butter and ground pepper to the pan and cook for 1 minute. Add the steak bites back to the pan (without any of the juices from the plate), gently toss and cook, as the butter melts it will coat the steak, about 1-2 more minutes.
- To serve: Serve the steak bites over top of the rice, drizzle with the miso garlic butter and garnish with fresh mint leaves and/or fresh parsley leaves.
Notes
- If you can't find broken vermicelli, angel hair pasta (broken into pieces) is a good substitute.
- We love to serve this with a quick side salad like our Maroulosalata
Nutrition
Calories: 683kcal | Carbohydrates: 53.5g | Protein: 45.9g | Fat: 32.6g | Saturated Fat: 10.7g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 15.7g | Trans Fat: 0.2g | Cholesterol: 116.1mg | Sodium: 693.2mg | Fiber: 4g | Sugar: 3g
