These steak tidbits are marinated in a flavorful combination of soy sauce, Worcestershire sauce, garlic and spices. Then they’re quickly cooked in a super-hot skillet.
Then, the tidbits are served on thin, crusty pieces of baguette bread that’s 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!
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To make the steak tidbits you will need
½ cup Soy Sauce, low sodium
2 tablespoons Worcestershire Sauce
2 Large Garlic Cloves, minced
½ teaspoon Black Pepper
¼ teaspoon Salt
¼ teaspoon Crushed Red Pepper, optional
2 tablespoons Canola Oil
1½ pounds Top Sirloin Steak, cut into 1 inch cubes
To make the garlic toast you will need
¼ cup Extra Virgin Olive Oil
2-3 Large Garlic Cloves, peeled and smashed
¼ teaspoon Salt
Pinch of Black Pepper
1 Baguette Bread, sliced into ½ inch rounds
1 teaspoon Parsley, finely chopped
Cook’s Notes:
These steak tidbits cook up quick and the garlic toast is a snap to make. But, keep in mind that the steak needs to marinade for at least 2 hours to let those flavors really get in there.
Plus, the olive oil for the toast needs to sit for about a ½ hour to let the garlic flavor infuse the oil. So, just make sure to plan for that.
Make the steak marinade
Add the soy sauce, Worcestershire sauce, minced garlic, black pepper, salt and crushed red pepper to a medium bowl. Stir well with a fork or whisk to combine. Let the marinade sit in the refrigerator while you prepare the steak.
Prepare the steak
Remove any fat from the sirloin steak. Then, cut it into roughly one inch cubes.
Add the sirloin steak cubes and the marinade to a large zip-top bag. Seal the bag well and massage the steak to make sure it’s all covered in the marinade.
Place the bag on a sheet pan or plate, just in case the bag leaks, and refrigerate for 2 hours, up to 24 hours.
Remove the steak from the refrigerator about a ½ hour before cooking to get the chill out.
Remove the sirloin steak tidbits out of the zip-top bag using tongs or a slotted spoon, and place them in a 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 a ½ hour to let the garlic flavor the oil.
Cut the baguette bread into roughly ½ inch rounds and arrange them on a large baking sheet.
Use a pastry brush to lightly coat the bread 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 tidbits
While the bread is toasting:
Heat the canola oil in a large, heavy skillet over medium-high to high heat. When the oil is very hot, add the steak.
Cook the steak for about 1½ – 2 minutes. Turn each piece and cook another 1½ – 2 minutes, or until the steak bits are completely browned and cooked through.
Remove the skillet from the heat and transfer the steak tidbits to a plate or pan along with any juices remaining in the skillet.
Build the steak tidbits
Place a couple of steak pieces on each garlic toast and spoon just a little bit of the cooking juices over the meat. Garnish with chopped parsley and arrange them on a serving platter. Serve warm and enjoy!
You may also like these easy appetizer recipes:
Baked Brie with Roasted Garlic
Steak Tidbits
Ingredients
Steak Tidbits
- ½ cup Soy Sauce low sodium
- 2 tablespoons Worcestershire Sauce
- 2 Large Garlic Cloves minced
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper optional
- 2 tablespoons Canola Oil
- 1½ pounds Top Sirloin Steak cut into 1 inch cubes
Garlic Toast
- ¼ cup Extra Virgin Olive Oil
- 2-3 Large Garlic Cloves peeled and smashed
- ¼ teaspoon Salt
- Pinch of Black Pepper
- 1 Baguette Bread sliced into ½ inch rounds
- 1 teaspoon Parsley finely chopped
Instructions
Prepare the steak
- Add the soy sauce, Worcestershire sauce, minced garlic, black pepper, salt and crushed red pepper to a medium bowl. Stir well with a fork or whisk to combine. Refrigerate the marinade while you prepare the steak.
- Remove any fat from the sirloin steak. Then, cut it into roughly one inch cubes.
- Add the sirloin steak cubes and the marinade to a large zip-top bag. Seal the bag well and massage the steak to make sure it’s all covered in the marinade.
- Place the bag on a pan or plate, just in case the bag leaks, and refrigerate for 2 hours, up to 24 hours.
- Remove the steak from the refrigerator about a ½ hour before cooking to get the chill out (provided that it is cool in your kitchen).
- Remove the sirloin steak tidbits out of the zip-top bag using tongs or a slotted spoon, and place them in a 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 a ½ hour to let the garlic flavor the oil.
- Cut the baguette bread into roughly ½ inch rounds and arrange them on a large baking sheet.
- Use a pastry brush to lightly coat the bread 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 chopped parsley.
Cook the steak tidbits
- Heat the canola oil in a large, heavy skillet over medium-high to high heat. When the oil is very hot, add the steak.
- Cook the steak for about 1½ - 2 minutes. Turn each piece and cook another 1½ - 2 minutes, or until the steak bits are completely browned and cooked through.
- Remove the skillet from the heat and transfer the steak tidbits to a plate or pan along with any juices remaining in the skillet.
Build the steak tidbits
- Place a couple of steak pieces on each garlic toast and spoon a little bit of the cooking juices over the meat. Garnish with chopped parsley and arrange them on a serving platter. Serve warm.
