30 Oct Special of the Day: Succulent Steak Bites, It’s What’s for Dinner!
Let’s be honest. Sometimes all you want is a bite of steak and a glass of good red wine for dinner. And having enjoyed the succulent steak bites here and there at restaurants, I felt fairly confident in my ability to replicate something similar on my own to perfectly pair with a Pinot Noir I had been wanting to pop open.
Starting with quality ingredients, I bought tenderloin steaks from the meat case at Albertsons, shopped for fresh garlic and mushrooms and used best quality garlic olive oil from Wines by Wednesday. On the way home, I stopped at Big Sky Bread and Pastry for a sourdough baguette fresh from the oven just to be sure I was working with the freshest, best, local ingredients I could find.
To aid in the slicing of the steaks, I popped them in the freezer briefly and honed the blade of my Shun Chef’s knife for extra sharpness. Achieving thin slices with your sharp knife is much easier when the steak is slightly frozen. Then, all that was left to do was to make a simple marinade and let the steak soak in the goodness of the olive oil and garlic.
When it came time to sizzle up the steak bites, I realized I had more than enough to serve for dinner one night, and so I left some uncooked steak strips to continue marinating in the fridge to make into Philly Cheese Steak Sandwiches the next night and Super Simple Stroganoff for a lunch for me as well. Marinate once, and then you decide what it’ll be for dinner. Happy cooking!
Succulent Steak Bites, It’s What’s for Dinner in this week’s Special of the Day. Enjoy!
Recipes and food photography by Sydne George.
Succulent Steak Bites
3 6-ounce tenderloin steaks, frozen slightly and sliced into thin bite-sized slices
Make the marinade:
1/3 cup garlic olive oil
1 clove garlic, minced
¼ cup soy sauce
Juice of one lemon
¼ cup Worcestershire sauce
1/8 tsp. white pepper
Dash Tabasco sauce
In medium glass mixing bowl, whisk together all marinade ingredients.
Add steak strips and cover with plastic wrap. Refrigerate until ready to cook (several hours, overnight or longer).
Succulent Steak Bites
1 fresh baguette, sliced into thin slices, brushed with garlic olive oil and lightly toasted
Fresh white mushrooms, thinly sliced
Heat medium-sized sauté pan over medium high heat. Remove marinated steak strips with slotted spoon and add to hot pan. Add mushrooms and sauté just until steak is no longer pink. Remove from heat. Transfer to individual serving dishes and drizzle with additional soy sauce, Worchestershire and fresh lemon juice to taste. Season with salt and freshly ground pepper. Serve with toasted baguette slices. Enjoy!
If you’re not cooking all of the marinated steak bites, you can make:
Philly Cheese Steak Sandwiches
Heat an electric griddle to 350 degrees and get ready to grill!
Brush 2 tbsp. garlic olive oil over a small section of the griddle and grill ½ sweet onion, sliced into thin ring until golden brown.
On another section of the grill, lightly toasted buttered hoagie rolls.
On another section, cook the steak strips, just until no longer pink. Top with thinly sliced provolone cheese and allow to melt. Transfer steak with cheese to toasted hoagie roll and top with grilled onions and sandwich crown. Enjoy!
Super Simple Stroganoff
Another option for the marinated steak strips is to make stroganoff.
Slice some fresh white mushrooms.
Heat medium-sized sauté pan over medium high heat. Remove marinated steak strips with slotted spoon and add to hot pan. Add mushrooms and sauté just until steak is no longer pink. Add 1-2 tbsp. sour cream (or more depending on how much steak you are cooking). Stir to combine. Season with salt and freshly ground pepper. Serve over hot, buttered wide egg noodles. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at email@example.com . Sydne’s recipes from “Special of the Day” are archived at http://sydnegeorge.com/blog/.