Chili Garlic Butter Steak and Mushroom Bites
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1.5 to 1.75 lbs. Sirloin steak, cut into bite-sized pieces
- Salt and pepper, as needed
- Olive oil, for cooking
- 16 oz. fresh mushrooms, sliced (you can use any kind you like)
- 5 TBSP unsalted butter
- 1/2 tsp crushed red chili flakes (or to taste)
- 3 to 4 cloves garlic, grated or minced
- 1 TBSP Worcestershire sauce or soy sauce
Instructions
- Season the steak with salt and pepper.
- Add a couple/few tablespoons of olive oil to a large skillet set over high heat. When it shimmers, add the steak bites, in a single layer (no overlapping or they won’t brown). When it’s all in the pan, don’t touch or move it for about 2 minutes, so the meat has a chance to really get brown. It will end up looking gray, otherwise (a good steak cooking tip in general).
- After two minutes, stir/turn the steak and continue cooking just until browned all over. You want it pink in the middle, still. Transfer to a tray or large plate and set aside for now. Don’t clean out the pan.
- Reduce the heat to medium. Add the mushrooms to the pan and, just like the steak, don’t touch them for a couple of minutes before stirring. Allow them to cook until tender; about 3 to 5 minutes. Season lightly with salt and pepper, and transfer to the tray with the steak. Don’t wipe out the pan.
- With the heat on med-low, add the butter, garlic, chili flakes, 2 TBSP olive oil, and the Worcestershire sauce or soy sauce to the pan and cook, stirring for about a minute. Turn off the heat, add the steak and mushrooms back into the pan (and all of the collected juices), and stir to coat in the butter sauce. Serve right away.Â