Steak bites with roasted red pepper sauce - in this beautiful dish tender bites of steak are paired with the perfect dipping sauce. It can be served as a main dish, or set out as an appetizer at a party. Either way, they will be quick to disappear!
This delicious recipe uses my roasted red pepper sauce, which also makes a fantastic pasta, pizza, seafood, you-name-it sauce. Check out that post if you would like to make this sauce for any other purpose. If you want to dip some juicy steak bites in it you are in the right place.
Roasted red pepper sauce is next level tasty. Among its ingredients I added some great complimentary flavours for red pepper - fresh thyme, honey, balsamic vinegar, and red onion. I also used olive oil, garlic, salt & pepper. It is super easy to make. Simply sauté the onion and garlic, then purée all of the ingredients together in a blender.
- Steak - Sirloin, tenderloin, New York, ribeye, or pre-cut beef tips.
- Olive oil
- Dry sherry
- Roasted red pepper sauce
See the recipe card below for quantities.
Cut the steak of your choice into bite size pieces, into about 1" cubes. Trim off any fat, tendons, or anything that isn't the nice, juicy meat. I like it good and clean. Season the meat well with salt and pepper, and toss to distribute it evenly. Divide the steak into two batches - you need to cook it in a single layer so that the meat sears rather than boils, which would make it tougher.
Heat 1 tablespoon of the olive oil in a large stainless steel frying pan over high heat. Make sure you're using a good quality pan that won't warp from the heat. When the oil begins to smoke (it must be very hot), place the first batch of steak in a single layer in the pan and cook without disturbing for about one minute or so, until that side is browned and seared. Flip the steak and sear the other side for another minute or so.
Pour in 1 tbsp of the sherry and give the pan a shake to distribute it evenly. Transfer the steak to a plate for medium-rare, or let it cook for another minute before transferring if you would like it to be more of a medium doneness. Be careful not to overcook it. Remember that it will continue to cook a bit after being removed from the pan. Add the remaining tablespoon of olive oil to the pan and repeat the above steps with the second batch.
Spoon some sauce onto each serving plate. Make a stack with the steak bites on top. Take two sprigs of fresh thyme and frame them into kind of a wreath shape. You can use the pieces of steak to weigh down the ends.Print
Tender steak bites are paired with the perfect dipping sauce, featuring roasted red pepper, balsamic vinegar, honey, and fresh thyme.
1 ½ pounds (680 g) steak (sirloin, tenderloin, New York, ribeye, or pre-cut beef tips)
2 tablespoons olive oil
2 tablespoons dry sherry
Roasted red pepper sauce
Cut the steak into bite size pieces, about 1" cubes. Trim any fat or tendons. Season meat well with salt and pepper, tossing to distribute evenly. Divide the meat in half to be cooked in two batches.
Heat 1 tbsp olive oil in large stainless steel frying pan over high heat. When oil is very hot and begins to smoke, place the first batch of steak in the pan in a single layer. Cook it without disturbing for about 1 min or so, until that side is browned and seared. Flip the steak and sear the opposite side for another minute or so.
Pour in 1 tbsp of sherry and shake pan to evenly distribute. Immediately transfer the steak to a plate for medium-rare, or let it cook for another minute before transferring for more of a medium doneness. Be careful not to overcook.
Add the remaining tbsp of olive oil and repeat the above steps with the second batch of steak bites.
Serve the steak bites on top of a pool of roasted red pepper sauce, garnished with sprigs of fresh thyme.
This recipe makes enough for four servings as a main.
- Serving Size:
- Calories: 434
- Sugar: 5 g
- Sodium: 869 mg
- Fat: 28.3 g
- Carbohydrates: 7.8 g
- Protein: 38.6 g
- Cholesterol: 100.4 mg
Keywords: steak bites, red pepper steak