Seared Steak Pieces in a Garlic Butter Sauce

Have you ever wandered past the discount meat section at the grocery store and eyed what looks like a pretty nice piece of steak at a huge discount but you’re just not sure what to do with it? When you add to that the fact that the holidays are over, summer swimsuit season is fast approaching, and you promised yourself it would be salad for supper, you’re dealing with a bit of a dilemma. Well worry not my fellow grazer, here is a delicious, quick, and simple way to spruce up your salad while treating yourself to a hearty steak. Of course this recipe works even better with mashed potatoes and grilled corn, but you have to realize summer is closer than you think.

Ingredients

  • 2 lbs steak – London broil, NY strip, or even chuck
  • 4 cloves garlic – minced
  • 8 TBL butter – 1 stick
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper – ground
  • 1 tsp powered steak seasoning – as a substitute for S&P
  • 1 tsp New Mexico red chili powder – optional
  • 1/4 cup fresh parsley – chopped

Okay, I get that you’re freaking out because of the stick of butter, but if you’re on the keto diet, this recipe is spot on target. Even if you’re not, butter is good for you, just ask the French, they have sauce with everything and have you ever seen a fat French woman?

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting
    1. Peel, crush and dice the garlic and mix with pepper.
    2. Cut the steak into cubes ~3/4″ on a side. You can also use strips depending on how you’re plating and in that case cut 1/2″ wide strips.
    3. Sprinkle salt over the steak, or the seasoning if your going that route.
  2. Melt butter in a large skillet over medium-high heat careful not to scorch the butter fat.
  3. If using red chili, stir it into the melted butter.
  4. Add the steak and sear on each side until browned. Takes ~8 mins total.
  5. Add the garlic and parsley and cook for 1 min.
  6. Remove from heat and cool.
  7. Plating: if serving in a salad, let the steak cool so it does not wilt your lettuce. If serving with grits, mashed potatoes, or couscous, plate the starch and lay pieces of steak on top. Dress with the left over sauce.

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