Steak Bites with Chimichurri Sauce
Juicy Steak Bites are seared to crispy perfection on a cast iron skillet for that quick appetizer or dinner that is a hit every single time! The chimichurri sauce adds a nice zesty garlic flavor to bring these steak bites over the top!
You can cook some Air Fryer Potatoes while the steak bites are searing for a complete meal in 15 minutes. If you want the same great flavors, sans the stove cleanup, make the tender beef bites in the air fryer as I did HERE.
There’s a time to have a huge hunk of steak, and a time for these delicious steak bites that can still be served as a meal, or an appetizer to be shared.
Cooking the beef tips on a cast iron skillet (affiliate) creates a beautiful crust that is the best part of this recipe since each bite is packed with a ton of flavor from all the caramelization.
What’s the best Steak for this recipe?
- I prefer Ribeye Steak since the fat marbling gives you the most flavor, while still keeping it tender and juicy.
- If you’re looking for something with less fat, try the New York Strip Steak.
Ingredients for Steak Bites:
- Room temperature steak – this promotes even cooking for meat, giving you that perfect crust and juicy inside.
- Spices – spices elevate the flavor of your steak bites, so use the mix I have in the recipe or use your favorite mix.
How to make the Chimichurri Sauce
- Chop the parsley, mince garlic then combine all the ingredients in a dish and refrigerate until ready to use.
- To make the creamy version of this sauce, use a blender or a food processor to process all ingredients until smooth and creamy.
How to make the Steak Bites
- Trim the steak from excess fat, cut in cubes and toss with seasonings. Then sear on both sides of the hot, oiled cast iron skillet.
- Remove steak bites to a warm plate and let rest for couple of minutes. Drizzle the chimichurri sauce on top and serve.
What should I serve with Steak?
The crispy and juicy beef can be served as an appetizer, or as part of a full meal.
If you want to serve it as an appetizer you can serve it with toothpicks inserted into each piece after resting the meat. A side of Chimihurri sauce is all you need for it.
If you want to serve the steak bites for lunch or dinner, just pair them with some Asparagus and Crispy Baked Potatoes, Air Fryer French Fries or even Mashed Potatoes.
Looking for more Beef Ideas?
- Beef & Pepper – the perfect combination.
- Braised Short Ribs – the ultimate comfort food.
- Instant Pot Beef Stroganoff – Beef, Mushrooms & Creamy Sauce.
Juicy Steak Bites are seared to crispy perfection on a cast iron skillet for that quick appetizer or dinner that is a hit every single time!
Steak Bites Ingredients
- 2 lbs Ribeye Steak (New York Strip or any other steak meat will work too), leave at room temp for 30-60 min before cooking
- 1 tsp salt
- 1/2 tsp black ground pepper
- 1/2 tsp paprika
- 2 tsp brown sugar
- 1/8 tsp cayenne
- 2 tsp oil
- 1/2 tsp salt
- 1/3 cup chopped parsley
- 2 cloves garlic, pressed
- 2 tsp lime or lemon juice
- 1/2 tsp chopped chili pepper (deseeded) (optional, for spiciness)
- 2-3 tbsp oil (avocado, light olive oil, etc.)
How to make the Chimichurri Sauce
Combine all ingredients in a bowl, cover and refrigerate until ready to use.
To make into a dip: combine all ingredients in a blender and whiz until smooth.
How to cook Steak Bites
Trim the steaks of any connective tissue or fat and cut into 2-inch cubes. Add the seasoning, oil, then toss to coat.
Heat a cast iron skillet until almost smoking over medium-high heat and sear the steak bites in batches, about 2-3 minutes per side for medium and 3-4 for well done. Do not overcrowd the skillet, or the steak bites will boil instead of searing.
Transfer to a warm bowl, toss with as much or as little of chimichurri sauce and serve.
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How do you know when the meat is done? I overcook mine often and but I don’t want to eat raw meat also.
Safe temperature for eating beef is 145F. You can use a thermometer to insert it into the middle and check for doneness. Here’s an article that talks about temperature and steak doneness that you might find helpful. When I make the steak bites I just heat the skillet to almost smoking and add the meat in batches, without overcrowding the pan. As soon as they’re crisped up on one side I flip them and cook on another. If you quickly sear them, they come out medium done and that is how I like it. It might take you a couple of times practice to figure out how you like it and how many minutes to sear them for preferred doneness.