Garlic butter steak bites with mushrooms
25 min · 47 g protein · 367 cals / serving
Cubes of sirloin seared hard in a very hot pan so the outsides crust and the middles stay pink, then tossed with browned mushrooms in foaming garlic butter, thyme and parsley. Twenty-five minutes from fridge to plate, and the pan juices are worth scraping up.
Ingredients
- 1 3/4 lb top sirloin steak, trimmed, cut into 1-inch (2.5 cm) cubes
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tbsp olive oil
- 10 oz crimini mushroom, halved or quartered
- 2 tbsp butter
- 5 cloves garlic, minced
- 1/2 tsp dried thyme, or 4 sprigs fresh
- 3 tbsp fresh parsley, chopped
- 1/4 lemon, juice
Steps
- Pat the steak cubes very dry with paper towels and season with the salt and pepper. Dry meat browns; damp meat steams.
- Heat the oil in a large cast-iron or heavy skillet over high heat. Add the mushrooms and cook, stirring only now and then, 5–6 minutes, until browned and the pan is dry again. Tip them onto a plate.
- With the pan still very hot, add the steak in a single layer, in two batches if needed. Sear without moving for 1–2 minutes, until a dark crust forms, then turn and sear 1–2 minutes more for medium-rare (130–135°F inside), or to 145°F with a 3-minute rest if you prefer it fully USDA-safe. Move each batch to the plate with the mushrooms.
- Turn the heat to medium, add the butter, and when it foams add the garlic and thyme. Stir 30 seconds, until the garlic smells sweet but has not browned. Return the steak, mushrooms and their juices to the pan, add the lemon juice and parsley, and toss until everything is glossy. Serve straight away.
Good to know
Which cut works best?
Top sirloin is lean, tender and affordable. Ribeye is richer and more forgiving if it overcooks, and adds more fat to the plate: about 44 instead of 72. Avoid stewing cuts; they turn chewy when cooked fast.
What do I serve with it?
For a low-carb plate: cauliflower mash, a big green salad or roasted green beans. The garlic butter in the pan is good spooned over any of them.
Why cook in batches?
A crowded pan drops in temperature and the steak boils in its own juices instead of browning. Leave space around each cube.
Alternative
Per
- Calories
- 177
- Protein
- (53%)
- 23 g
- Fat
- (42%)
- 8 g
- Carbohydrates
- (5%)
- 2 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 300 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1467 kcal goes into the pot and 1178 g of ingredients comes out as about 830 g of food: 177 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.