Description
This Healthy Clean High Protein Garlic Balsamic Steak Bites recipe features tender sirloin steak cubes marinated in a flavorful blend of balsamic vinegar, garlic, and Dijon mustard. Pan-seared to a perfect golden crust, these steak bites are quick to prepare, rich in protein, and ideal for a nutritious meal or appetizer.
Ingredients
Scale
Steak and Marinade
- 1 pound sirloin steak, cut into 1-inch cubes
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
- 1 tablespoon fresh parsley, chopped
Instructions
- Trim Steak: Place steak cubes on a cutting board and trim any excess fat to ensure a lean and tender bite.
- Prepare Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, dried oregano, sea salt, and black pepper until well combined to create a flavorful marinade.
- Marinate Steak: Add the steak cubes to the marinade and toss until each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Heat Skillet: Heat a large nonstick skillet over medium-high heat until it is hot and ready for searing the steak bites.
- Cook Steak Bites: Add the marinated steak cubes in a single layer to the hot skillet. Cook undisturbed for 2 to 3 minutes on each side until a golden crust forms and the steak reaches your desired doneness.
- Rest Steak: Remove the skillet from heat and transfer the cooked steak bites to a plate. Let them rest for 5 minutes to retain their juices and tenderness.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the steak bites and serve immediately while warm for a delicious, high-protein meal.
Notes
- For extra flavor, marinate the steak bites up to 2 hours but no longer to prevent the meat from becoming mushy.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
- Use a cast iron skillet for an even better sear if available.
- If preferred, substitute sirloin with another lean cut like flank or ribeye for variation.
