These Blackstone steak bites are an easy weeknight meal made on your outdoor griddle. To create these juicy morsels, cubes of tender sirloin steak are marinated with garlic and Worcestershire sauce, then quickly seared on cast iron and finished with butter.
A large outdoor griddle, like the Blackstone, is a rockstar at creating everything from epic griddle breakfasts to easy weeknight meals, like pierogies and kielbasa and these buttery garlic steak bites. The large surface area means you don't have to cook in batches and have plenty of space to brown each piece perfectly. Whip up a batch of these and watch them get devoured instantly.
Why You'll Love This Recipe
- There's minimal hands on time and the meat cooks quickly, making it easy for a weeknight meal or an easy camping dinner.
- The heat retention of the cast iron griddle promotes plenty of browning and crisped edges.
Ingredients and Substitutions
- Sirloin steak--Cut the meat into even sized cubes so that they all cook in the same amount of time. Freezing the meat for 15 minutes can make it easier to cut. For an even more tender bite, substitute striploin steak.
- Oil--Any neutral flavored oil will work here, like vegetable or sunflower or olive oil. Use whatever you've got on hand.
- Garlic--Two cloves will give you plenty of garlic flavor, but if you really love it, toss in an extra clove.
How to Make Steak Bites on the Blackstone
- Combine the Worcestershire sauce, oil, and garlic in a small bowl.
- Place the cubed beef in a resealable bag and pour the marinade over. Seal the bag, toss to coat everything, then stash in the fridge for 2 hours.
- Drain the meat and pat dry. Cook over medium-high heat on a large griddle until the edges are browned and the meat is cooked to your desired doneness.
- Reduce the griddle heat to low, add the butter and toss it with the meat. Scoop into a bowl and sprinkle with parsley.
FAQs
Yes, but you'll need to cook the steak in batches to avoid crowding and steaming the meat. Once it's all seared, toss it back in the skillet and finish it with the butter.
Since you've got the griddle fired up, serve other amazing Blackstone griddle recipes, like these crispy Blackstone smashed potatoes, Blackstone asparagus, or griddle sautéed mushrooms alongside to create a full meal.
Tips and Troubleshooting
- Let your griddle get hot before adding the meat so that it will begin to sear immediately.
- Take care to spread your meat in an even layer on the griddle, leaving room between each piece to allow it to sear. Crowding the meat will cause it to steam.
- Store leftovers in an airtight container in the fridge and enjoy within 3 days.
- Reheat in a skillet over medium-low heat until warmed through.
- To make this gluten-free, use gluten-free Worcestershire sauce.
More Beef Recipes You'll Love
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Recipe
Blackstone Steak Bites
Equipment
- Blackstone or large outdoor griddle
Ingredients
- 3 tablespoons Worcestershire sauce
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic minced
- 1 ½ pounds (680 g) sirloin steak cut into 1 ½-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon butter cut into small cubes
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Combine the Worcestershire sauce, oil, and garlic in a small bowl.
- Place the steak cubes in a resealable plastic bag, then pour the marinade over. Seal the bag and toss to coat the beef evenly. Stash the meat in the fridge for 2 hours.
- Drain the meat and pat day. Season lightly with salt and pepper.
- Heat a Blackstone or other large griddle to medium high.
- Add the beef to the hot griddle and sear, turning occasionally, until the beef is seared on all sides and cooked to your desired doneness, 6 to 8 minutes total.
- Reduce the heat to low and stir in the butter. Quickly toss it with the beef, then scoop everything into a serving bowl.
- Garnish with parsley and serve immediately.
Notes
- Get it hot--Let your griddle get hot before adding the meat so that it will begin to sear immediately.
- Don't crowd--Take care to spread your meat in an even layer on the griddle, leaving room between each piece to allow it to sear. Crowding the meat will cause it to steam.
- Storage--Store leftovers in an airtight container in the fridge and enjoy within 3 days.
- Reheating--Reheat in a skillet over medium-low heat until warmed through.
- Dietary--To make this gluten-free, use gluten-free Worcestershire sauce.
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