- 1 1/2 lb ribeye or New York strip steak or sirloin tips; beef chuck for a budget version
- 1 tsp oil extra light olive oil or avocado oil
- 1/4 tsp kosher salt Morton
- 1/2 tsp black pepper freshly ground
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Montreal steak seasoning
- 1/8 tsp cayenne pepper optional, for a little heat
- 1 lb asparagus tough ends trimmed; zucchini spears work too
- 1/2 tsp oil
- 1/4 tsp kosher salt Morton
- 1 Tbsp fresh chives or parsley chopped, optional
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Trim and cube 1 1/2 lb ribeye or New York strip steak into even 3/4-inch (2 cm) cubes, cutting off any large pieces of fat and gristle. (Notes 1 and 2)
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Pat dry and season the cubes, then toss them in a bowl or zip-top bag with 1 tsp oil, 1/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Montreal steak seasoning and 1/8 tsp cayenne pepper. Massage until every piece is coated. If you season ahead, add the salt right before cooking. (Note 5)
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Preheat the air fryer to 400°F (200°C) for about 5 minutes. Skip the aerosol cooking spray; it builds up and ruins the nonstick basket. (Note 4)
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Spread the steak in the basket in a single layer, with a little space between the pieces. Piled-up steak steams and turns gray, so cook two batches in a smaller air fryer. (Note 6)
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Air fry for 4 to 6 minutes, until the steak tips are browned. Check one of the biggest pieces with an instant-read thermometer (Note 3).
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Add the asparagus by tossing 1 lb asparagus with 1/2 tsp oil and 1/4 tsp kosher salt. Toss the steak, push it to one side of the basket, add the asparagus to the other side, and air fry about 3 minutes more, until the asparagus is bright green and crisp-tender. (Note 7)
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Rest and serve after 2 to 3 minutes on the plate. Sprinkle with 1 Tbsp fresh chives or parsley and serve hot.
- Cut: ribeye and New York strip are the most tender. Sirloin (often sold as sirloin tips or steak tips) is leaner and costs less. Beef chuck is the budget pick; cut it a little smaller and stop at medium, because it turns chewy when cooked further.
- Cube size: the times are for 3/4-inch (2 cm) cubes. Bigger cubes take a few minutes longer, so go by the thermometer.
- Doneness: medium-rare 130-135°F, medium 135-145°F, medium-well 145-155°F. The USDA safe minimum for whole cuts of beef is 145°F with a 3-minute rest. If the package says "mechanically tenderized" or "blade tenderized," cook to 145°F.
- No cooking spray: aerosol sprays leave a sticky film that builds up and wears down the nonstick coating. Oil the steak instead.
- Seasoning ahead: season the cubes without the salt and keep them covered in the fridge for up to a day. Add the salt right before cooking.
- Basket size: my 8-quart air fryer fits the whole batch in one layer. In a smaller basket, cook the steak in two batches.
- Other vegetables: zucchini spears work in place of the asparagus and take about the same time.
- Storage: refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in the air fryer at 350°F for 2 to 3 minutes.