Steak Tidbits
They’re perfect to serve as an appetizer, or for a late dinner when you just want a bite.
- ½ cup Soy Sauce (low sodium)
- 2 tablespoons Worcestershire Sauce
- 2 Large Garlic Cloves (minced)
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper (optional)
- 2 tablespoons Canola Oil
- 1½ pounds Top Sirloin Steak (cut into 1 inch cubes)
- ¼ cup Extra Virgin Olive Oil
- 2-3 Large Garlic Cloves (peeled and smashed)
- ¼ teaspoon Salt
- Pinch of Black Pepper
- 1 Baguette Bread (sliced into ½ inch rounds)
- 1 teaspoon Parsley (finely chopped)
- Add the soy sauce, Worcestershire sauce, minced garlic, black pepper, salt and crushed red pepper to a medium bowl. Stir well with a fork or whisk to combine. Refrigerate the marinade while you prepare the steak.
- Remove any fat from the sirloin steak. Then, cut it into roughly one inch cubes.
- Add the sirloin steak cubes and the marinade to a large zip-top bag. Seal the bag well and massage the steak to make sure itâs all covered in the marinade.
- Place the bag on a pan or plate, just in case the bag leaks, and refrigerate for 2 hours, up to 24 hours.
- Remove the steak from the refrigerator about a ½ hour before cooking to get the chill out (provided that it is cool in your kitchen).
- Remove the sirloin steak tidbits out of the zip-top bag using tongs or a slotted spoon, and place them in a bowl. Discard the leftover marinade.
- Preheat the oven to 350°F
- Add the extra virgin olive oil to a small bowl. Add the smashed garlic cloves, salt and pepper, stir well to combine. Let the olive oil sit at room temperature for about a ½ hour to let the garlic flavor the oil.
- Cut the baguette bread into roughly ½ inch rounds and arrange them on a large baking sheet.
- Use a pastry brush to lightly coat the bread with the garlic infused olive oil. Place the bread in the oven for approximately 5-10 minutes until itâs lightly toasted.
- Remove the bread from the oven, sprinkle the top with chopped parsley.
- Heat the canola oil in a large, heavy skillet over medium-high to high heat. When the oil is very hot, add the steak.
- Cook the steak for about 1½ - 2 minutes. Turn each piece and cook another 1½ - 2 minutes, or until the steak bits are completely browned and cooked through.
- Remove the skillet from the heat and transfer the steak tidbits to a plate or pan along with any juices remaining in the skillet.
- Place a couple of steak pieces on each garlic toast and spoon a little bit of the cooking juices over the meat. Garnish with chopped parsley and arrange them on a serving platter. Serve warm.
Refrigerate the marinade while you prepare the steak. Add the sirloin steak cubes and the marinade to a large zip-top bag. Seal the bag well and massage the steak to make sure it’s all covered in the marinade.
Place the bag on a pan or plate, just in case the bag leaks, and refrigerate for 2 hours, up to 24 hours. Remove the steak from the refrigerator about a ½ hour before cooking to get the chill out (provided that it is cool in your kitchen). Remove the sirloin steak tidbits out of the zip-top bag using tongs or a slotted spoon, and place them in a bowl.
Preheat the oven to 350°F Add the extra virgin olive oil to a small bowl. Add the smashed garlic cloves, salt and pepper, stir well to combine.
Let the olive oil sit at room temperature for about a ½ hour to let the garlic taste the oil. Cut the baguette bread into roughly ½ inch rounds and arrange them on a large baking sheet.
Use a pastry brush to lightly coat the bread with the garlic infused olive oil. Place the bread in the oven for close to 5-10 minutes until it’s lightly toasted.
Remove the bread from the oven, sprinkle the top with chopped parsley. Heat the canola oil in a large, heavy skillet over medium-high to high heat.
Turn each piece and cook another 1½ - 2 minutes, or until the steak bits are completely browned and cooked through. Remove the skillet from the heat and transfer the steak tidbits to a plate or pan along with any juices remaining in the skillet. Place a couple of steak pieces on each garlic toast and spoon a little bit of the cookery juices over the meat.
Garnish with chopped parsley and arrange them on a serving platter.
