IF you have any leftovers - they are fabulous cold with a little horseradish!  You could also cut them up into smaller pieces for a quick fajita or to top on a salad.  Or pop them into a soup or a chili for a quick game day feast.


So to make your Steak Bites ...


Start with however much steak you feel will fit your needs.  We use Top Sirloin because it’s tender and doesn’t have a lot of fat.  I trim all excess fat off.


Trim it down to small pieces.  Our pieces are never quite the same size based on day to day when I’m making this.  Make as good as an effort as you can to cut them to uniform sizes so they cook in the same amount of time.


Then toss them with spices of your choice.  We like our Steak Bites very flavorful - so we’re talking spices like Garlic Powder, Onion Powder, Seasoned Salt and Red Pepper Flakes.  I often add in some chili powder for extra flavor, sometimes Hot Paprika and Chipotle Powder too.


Sometimes I just allow the spice to sit on them for a few hours instead of doing a marinade.  And other days I use a marinade.  I find the spice rub gives more flavor if left for at least 4 hours - but you could do both ... and allow the spices to set on the meat for a bit and then marinate them too!


You may think what a crazy combination for a marinade ... and that’s often how I roll and how it works out so well!


I have Limeade on hand mainly for the Lighthouse Lemonade cocktail that is a new found favorite - so I wanted to try using it in a marinade.  Soy sauce and Worcestershire Sauce are nice tenderizers.  I like hot sauce and red pepper flakes for heat.  And I usually add in a bit of minced garlic.


Be creative and use what you have on hand.  Think about what kind of flavors you want and what could give you that kind of outcome.  You could use lime juice and lime zest - maybe add in a little tequila - I could go on and on and on!


But really ... it’s delicious beef - you can’t go wrong with just salt and pepper!


When marinating, you can use a plastic zipper bag - or I go to my “mix & measure” bucket with a lid - and into the refrigerator it goes.


When you’re ready to cook ... remove your steak bites from the fridge (at least 30 minutes beforehand) and however you seasoned them - be sure they are dry at this point.  I’m a paper-towel madwoman when it comes to drying my food off.


Now at this point - you could preheat your grill to high and grill them quickly on each side.


Or you can head to your stove and do them indoors.  We decided to stay indoors and pan-sear these in a pre-heated skillet on high.  We added just a little bit of oil to the skillet.  Then, we started to sear them on each side for about 2 minutes (or just a little less).  You want that nice brown crust without over cooking the meat.


Which also means you don’t want to over-crowd the skillet or they will turn gray - our skillet is a bit full - in fact, I think we had to pull some pieces out before the real cooking began.


Use an instant-read thermometer if you’re uncertain - just remember they need to rest for about 10 minutes before you dive in!  Trust me, you’ll be tempted to pop one of these babies right in!


While they are resting - just tent with aluminum foil.  Don’t wrap them tight - or they will in essence continue to steam and you don’t want that - so lightly through a foil tent over it.  This will keep them warm while the juices distribute.


Once you’ve followed the rules and let them rest ... now time to plate them up with your favorite sauce or vinaigrette and watch your family, friends and whoever is joining you - go crazy!


And it’s perfectly ok to serve these drizzled with the juices that the meat releases while resting - it’s fabulous too!


These are quick-cooking - they can stand to be marinated or sit with a spice rub - so you can make them up the night before - even cook them the night before and serve at room temp with horseradish!  ENJOY!