We serve these flavorful steak tidbits on garlic toast. The steak is marinated in a combination of soy sauce, Worcestershire sauce, garlic and spices. Then it’s quickly cooked in a super-hot skillet. The tidbits are served on thin, crispy pieces of baguette bread that is lightly brushed with garlic infused oil. These delectable bites are perfect to serve as an appetizer, or for a late dinner when you just want a bite. Enjoy!
Ingredients
1½ lbs. Top Sirloin Steak, cut into 1 inch cubes
½ cup Soy Sauce, low sodium
2 tbsp. Worcestershire Sauce
2 Large Garlic Cloves, grated or finely minced
½ tsp. Black Pepper
¼ tsp. Salt
¼ tsp. Crushed Red Pepper, optional
2 tbsp. Canola or Vegetable Oil
Garlic Toast Ingredients
¼ cup Extra Virgin Olive Oil
2-3 Large Garlic Cloves, peeled and smashed
¼ tsp. Salt
Pinch of Black Pepper
1 Baguette Bread, sliced into ¼ – ½ inch rounds
1 tsp. Parsley, finely chopped
Marinate the sirloin steak
Remove any fat from the sirloin steak, then cut it into small cubes (about 1 inch). Set aside.
Add the soy sauce, Worcestershire sauce, garlic cloves, black pepper, salt and crushed red pepper to a medium bowl. Stir well to combine and set aside.
Add the steak and the marinade to a large zip-top bag. Seal well and massage the steak to ensure it’s all covered in the marinade. Place the bag on a pan or plate, just in case the bag leaks. Refrigerate the steak for a couple of hours, up to 24 hours.
Remove the steak from the refrigerator about a half hour before cooking to remove the chill. Get the steak tidbits out of the zip-top bag using tongs or a slotted spoon, and place them in a plate or bowl. Discard the leftover marinade.
Prepare the garlic toast
Preheat the oven to 350°F
Add the extra virgin olive oil to a small bowl. Add the smashed garlic cloves, salt and pepper, stir well to combine. Let the olive oil sit at room temperature for about half an hour to let the garlic flavor the oil.
Cut the baguette bread into roughly ¼ – ½ inch rounds and arrange them on a large baking sheet. Brush the bread lightly with the garlic infused olive oil. Place the bread in the oven for approximately 5-10 minutes until it’s lightly toasted.
Remove the bread from the oven, sprinkle the top with some chopped parsley and set aside.
Cook the steak
Heat the canola or vegetable oil in a large, heavy skillet over medium-high to high heat. When the oil is hot, add the steak and cook for 3 minutes or so, turning the pieces halfway through the cooking time. Remove the skillet from the heat and transfer the steak tidbits to a plate or pan along with any juices remaining in the skillet.
Serve a couple of steak pieces on each garlic toast, spoon just a little bit of the sauce collected on the plate over the meat and garnish with chopped parsley, if desired. Serve and enjoy!
Serves 4-6
