Garlic Herb Steak Bites with Mushrooms
These Garlic Herb Steak Bites with Mushrooms are an easy to make 30 minute meal that will be a family favourite. The bite sized seared pieces of beef are juicy and tender and coated in a delicious garlic and herb sauce. These Garlic Steak Bites are Whole30, Keto, Paleo, Grain Free, Gluten Free and Dairy Free too!
WHY YOU ARE GOING TO LOVE THESE GARLIC HERB STEAK BITES
- If you are a meat lover then these garlic steak bites are hard to resist. The bite sized pieces of steak are seared on the outside and juicy and tender in the middle.
- Everything is cooked in one pan!
- This whole dish sauce, mushrooms and steak takes less than 30 minutes to make
- The sauce is flavour packed with garlic, lots of herbs and a rich acidity from the balsamic vinegar
WHAT YOU NEED TO MAKE THESE GARLIC HERB STEAK BITES WITH MUSHROOMS
- Ghee or Butter
- Garlic – Use fresh, jarred garlic has a much milder flavour
- Rosemary – Ideally fresh but 1 tsp of dried rosemary would also work.
- Parsley – Flat leaf or curly
- Beef – I prefer using sirloin but I’ve included a note on other cuts of beef that would work too
- Balsamic Vinegar
- Beef Stock
- Mushrooms – any type of mushrooms would be great in this dish.
WHAT IS THE BEST CUT OF BEEF TO USE
I prefer using sirloin because it is flavourful, tender and relatively affordable compared to many other cuts of beef. Alternatively you could also use Tenderloin, New York Strip Steak or Rib Eye.
HOW TO PERFECTLY SEAR THE STEAK BITES
There is nothing worse than tough overcooked steak and unfortunately cutting the steak into small bite sized pieces makes it trickier to cook. Here are a few simple tricks to help ensure that the steak is tender and juicy on the inside with a nicely seared golden crust.
- Cut the beef into even sized pieces, this will ensure that everything cooks evenly and you don’t end up with some pieces being tough and others undercooked.
- Use a cast iron skillet, it will create a nice crust on the out
- Make sure the pan is very hot before adding in the beef, you want to hear a nice sizzle when the beef goes in.
- Don’t overcrowd the pan and instead sear the beef in 2 to 3 batches. Giving the beef space to spread out in the pan will allow for any excess liquid to evaporate and enable the beef to sear and form a nice crust. Too much beef crowded in the pan will cause the liquid to become trapped between the pieces and steam the beef resulting in tough and chewy meat.
- Drain any excess liquid in between batches of beef.
CAN I USE OTHER TYPES OF MUSHROOMS?
Definitely! For this recipe I used button mushrooms because that’s what I had on hand, but you can use any type of mushrooms you prefer or a combination of a few. Cremini mushrooms, portobello mushrooms, shiittake, oyster or chanterelle mushrooms would all be delicious in this dish.
WHAT TO SERVE WITH THESE GARLIC HERB STEAK BITES WITH MUSHROOMS
I recommend serving these steak bites with cauliflower mash (or potato mash if you prefer) to absorb all of the ridiculously tasty sauce. Other great sides to serve with these steak bites include roasted broccoli, asparagus or green beans or a simple salad.
CAN I MAKE THESE IN ADVANCE
Unfortunately this dish is best when eaten right after making. If you would like to reduce preparation time before serving the beef can be cut in advance and stored in the fridge. You can also make the mushrooms and sauce a day in advance so that all that has to be done before eating is warming the mushrooms and sauce, and quickly searing the beef.
WHAT ABOUT LEFTOVERS
Leftovers will last for up to 4 days in the fridge. I recommend reheating the steak bites in a skillet on medium high heat for just 2 minutes until warmed through. Cooking the steak for any longer will cause it to begin to overcook and become tough and dry. Leftover steak bites can be enjoyed on their own or would also be delicious tossed into a salad.
Here are a few more beef recipes that you might enjoy:
- Thai Basil Beef
- Mexican Stewed Beef Bowl
- Black Pepper Beef & Onions
- Thai Beef Salad
- Ginger Beef Stir Fry
- Beef, Fig & Red Onion Balsamic Skewers
- Barbacoa Beef
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Garlic Herb Steak Bites with Mushrooms
- 2 lbs sirloin steak
- 1 tsp black pepper
- 1 tsp salt
- 4 tbsp butter or ghee
- 5 cloves garlic minced
- 1 tbsp chopped fresh rosemary
- 1.5 lbs mushroom chopped into small chunks
- 2 tbsp balsamic vinegar
- 1/2 cup beef stock
- 2/3 cup chopped parsley
- Cut the steaks into bites sized cubes that are approximately even in size. Generously sprinkle all of the cubes in salt and pepper.
- Add 1 tbsp of butter or ghee to a cast iron skillet on high heat. Once sizzling hot add in half of the cubes of beef ensuring that they are all spaced out evenly and leave them to cook untouched for just 1 minute until a golden crust forms and then flip them and leave to cook for another minute.
- Once the beef cubes are seared on both sides, remove them from the pan and set aside in a bowl. Be sure to only cook for 2 minutes until seared but not cooked through. Add another tablespoon of butter/ghee to the pan and sear the remaining beef and then set aside.
- Lower the heat to medium high and add the remaining 2 tbsp of butter/ghee to the pan along with the minced garlic and chopped rosemary. Cook for 1 minute until the garlic becomes fragrant and then add in the chopped mushrooms.
- Leave the mushrooms to cook for 5 minutes before adding in the balsamic vinegar and beef stock. Continue to cook for approximately 8 minutes until the sauce has reduced and the mushrooms are tender.
- Add the parsley and seared beef (plus any liquid from the resting beef) to the pan and stir. Cook for 1 minute until the beef is just warmed and then serve.