Grilled Garlic Butter Steak Bites with Peppers & Onions

Garlic butter steak bites are an easy way to turn a couple of sirloin steaks into a full backyard dinner. The trick is to sear the beef in small batches and add the garlic butter at the end, so the garlic stays fragrant instead of burning. Peppers and onions cook alongside for a simple side.

Serves: 4
Prep time: 15 minutes
Cook time: approximately 15–20 minutes
Rest: at least 3 minutes

Ingredients

• 1½ pounds top sirloin steak, cut into approximately 1¼-inch cubes
• 2 bell peppers, seeded and cut into thick strips
• 1 medium yellow onion, cut into wedges
• 2 tablespoons avocado oil, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika, optional
• 3 tablespoons unsalted butter
• 3 garlic cloves, finely minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice, optional

Prepare for a good sear

Pat the steak cubes thoroughly dry before seasoning. Keep the pieces similar in size so they cook evenly, and use a large enough cooking surface to leave space between them. If the meat is piled together, it releases moisture and steams. Keep raw beef and its utensils separate from the finished meal.

Grill method: use a cast-iron skillet or griddle insert

1. Preheat the grill for medium-high cooking, roughly 400–450°F, with a cooler area available. Preheat a grill-safe cast-iron skillet or griddle insert according to its instructions. Use heat-resistant gloves when handling cookware.
2. Toss the peppers and onions with 1 tablespoon oil and about ¼ teaspoon of the salt. Cook on the hot surface, turning occasionally, until browned and softened, approximately 8–12 minutes. Move to a clean dish and keep warm.
3. Season the dry steak with the remaining salt, pepper, and optional paprika just before cooking. Add the remaining tablespoon oil to the cooking surface. Sear the steak in a single layer, working in batches as needed. Let the first side brown for about 2 minutes, then turn to brown the other sides.
4. Begin checking the largest cubes early with a thin-tip food thermometer inserted from the side into the center. Timing varies with the pan and cube size. Cook beef to at least 145°F before removing it from the heat and allow a rest of at least 3 minutes.
5. While the beef rests, move the skillet to a cooler area. Melt the butter, add the garlic, and stir for approximately 30–60 seconds, just until fragrant. Keep the heat gentle so the garlic does not brown heavily.
6. After the rest, toss the steak with the garlic butter, parsley, and optional lemon juice. Serve with the peppers and onions.

The small cubes are easiest to manage on a solid cooking surface. If you prefer direct grilling, thread the beef onto suitable skewers so it cannot fall between the grates, follow the same temperature and rest guidance, then toss with separately prepared garlic butter.

Outdoor griddle method

Set up a medium-high cooking zone and a lower-heat zone, following your griddle instructions. Cook the oiled peppers and onions first, then move them to the lower-heat area. Add the steak to the hotter area in spaced batches and turn as the surfaces brown. Check for at least 145°F in the largest pieces and rest the beef for at least 3 minutes. Melt the butter and briefly cook the garlic in a small griddle-safe pan over the lower-heat zone, then toss with the rested steak and parsley.

What to serve with steak bites

Serve over rice, beside roasted potatoes, or with a green salad. For a lower-carbohydrate plate, add grilled zucchini or cauliflower rice. Keep sauces and side dishes ready before the steak goes on; small pieces cook quickly.

Common mistakes to avoid

Do not put wet steak into a crowded pan, add the garlic at the start of a hot sear, or judge doneness by color alone. If the exterior browns before the center is ready, reduce the heat and continue cooking. Avoid holding cooked steak over high heat while another batch finishes.

Frequently Asked Questions

What steak is best for steak bites?

Top sirloin offers a practical balance of tenderness and price. Ribeye also works but releases more fat. Trim large tough pieces of connective tissue before cutting.

Can I use stew meat?

Stew meat is often cut from muscles that need longer, moist cooking. It may turn chewy with this fast method. Choose a steak intended for quick cooking.

How do I stop garlic butter from burning?

Sear with oil first. Prepare the butter and minced garlic over gentler heat after the steak is cooked, then toss everything together after the required rest.

Can I prepare the ingredients ahead?

Cut the vegetables and cube the steak ahead, then refrigerate separately in covered containers. Keep the raw beef cold until cooking and pat it dry before seasoning.

How long do steak bites take to cook?

Small batches often take several minutes, but temperature is the deciding factor. Cube size, starting temperature, and cooking-surface heat all change the time.

How do I store and reheat leftovers?

Refrigerate promptly in shallow containers, within 2 hours or within 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days, and reheat leftovers to 165°F. USDA recommends a minimum 145°F with a 3-minute rest for beef steaks.

Explore Sunzout outdoor kitchens for a cooking space with room to prep, sear, and serve.