Bite-sized pieces of tenderloin (or sirloin), seasoned and seared hard and fast on a screaming-hot griddle so they brown without steaming. Quick, tender, and excellent on their own — but a generous spoonful of chimichurri is what really makes them.
Gluten-FreeHigh ProteinQuick MealLow Carb
Best for: a fast, high-protein dinner or a party bite. Serves about 4–6. Cooks in minutes on a hot griddle — best with chimichurri spooned over the top.
Steak Bites — Recipe
Prep
20 min
Marinate
20–30 min
Cook
~5 min
Serves
4–6
Equipment
Blackstone griddle or cast-iron skillet
Sharp knife
Meat mallet
Ingredients
Steak
2–3 lb beef tenderloin (preferred) or sirloin
1–2 tbsp avocado oil
Seasoning
2 tsp kosher salt
1 tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
(or substitute your favorite steak seasoning or dry rub)
Instructions
Trim away all visible fat and silver skin. Lightly pound the steak with a mallet to an even thickness.
With a sharp knife, slice the steak thinly against the grain at a slight angle. Turn the strips and cut into bite-sized pieces, about 1–2 inches.
Toss the pieces with the seasoning until evenly coated. Cover and refrigerate 20–30 minutes so the seasoning works in.
Preheat a Blackstone or cast-iron skillet over high heat until very hot. Add just enough avocado oil to lightly coat the surface.
Spread the steak in a single layer — not stacked or crowded. Cook about 1 minute without moving, flip, then cook another minute or so until nicely browned and just cooked through.
On cast iron, work in batches and transfer each to a covered bowl to keep warm; on a Blackstone there's usually room for all of it at once.
Once all the steak is cooked, cover and rest about 10 minutes so the juices redistribute.
Serve immediately — excellent on their own, but best with a generous spoonful of chimichurri over the top.
Notes from experience
A screaming-hot surface is essential — you want a fast sear, not steamed meat. Get the griddle ripping before the steak goes down.
Don't overcook. Thin pieces cook in a flash and stay tender when they're just cooked through; a minute too long turns them tough.
Tenderloin is the first choice for tenderness, but sirloin is a great, more affordable option.
Don't crowd the surface — crowded pieces steam instead of searing. Batch it if you have to.
Serving
These pair well with roasted potatoes, grilled vegetables, rice, or crusty bread — but the chimichurri is what takes them over the top. Make a batch while the steak marinates.
Dietary note
Naturally gluten-free and low-carb — tagged conditional on GF only if you use a pre-made steak seasoning, since blends vary; the from-scratch seasoning here is gluten-free. Dairy-free as written.
