Garlic Butter Steak Bites

Garlic Butter Steak Bites is a high-protein grilled recipe ready in 30 min. It makes 4 servings, each 520 kcal with 35 g protein. Beginner level, 12 ingredients.

Recipe by @royaleeats, adapted and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 520kcal a serving
  • 35 gprotein
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Garlic Butter Steak Bites

What is Garlic Butter Steak Bites

Cubes of sirloin seared in a hot skillet and tossed in garlic butter with shallot, rosemary, thyme and Worcestershire sauce.

More:Grill recipes

How to make Garlic Butter Steak Bites

Tips from the cook

  • Cut the steak into even cubes, so they cook at the same pace.
  • Get the skillet very hot and keep the cubes in a single layer, so they brown instead of steaming.
  • Lower the heat before adding the butter, so it does not burn.
  • No shallot? A small onion works as a swap.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Parmesan Hasselback Potatoes1 h 10 min · 450 kcalShopska Salad15 min · 420 kcal

Meal prep and storage

Best eaten straight away. Leftovers keep 1 day in the fridge and need only a brief reheat.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Garlic Butter Steak Bites substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Shallot2 options
  • White onion, finely diced 1:1 by volume (use slightly less)

    Stronger; still allium.

  • Leek or chives 1:1 by volume

    Still allium.

Worcestershire sauce2 options
  • Soy sauce + splash of vinegar + pinch sugar 1 tsp: 1/2 tsp soy, 1/4 tsp vinegar

    No fish/tamarind depth.

    Still contains soy and gluten.

  • Gluten-free Worcestershire (vinegar-based) 1:1

    Contains anchovy.

    Still contains fish.

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