← Nouns Cooking · American

Ingredients

• 700 g sirloin steak (or ribeye or strip), cut into 2.5 cm cubes
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tbsp neutral oil
• 3 tbsp Butter
• 4 cloves Garlic, minced
• 1 tsp Rosemary, finely chopped (optional)
• ¼ tsp Chilli flakes (optional)
• 1 tbsp Parsley, chopped

Method

1. Pat the steak cubes very dry with kitchen paper, then season all over with the salt and pepper. Dry meat browns; wet meat steams.
2. Heat the oil in a large cast-iron or heavy frying pan over high heat until it just starts to smoke.
3. Add half the steak in a single layer with space between the pieces. Leave it alone for 2 min until a dark crust forms, then turn and sear for 1–2 min more. Lift onto a plate and repeat with the rest.
4. Turn the heat down to medium and return all the steak to the pan. Add the butter, garlic, rosemary and chilli flakes and toss for about 1 minute, until the butter foams and the garlic smells sweet but hasn’t browned.
5. Take off the heat, scatter with parsley and serve straight away with the pan butter spooned over.

Tips

• This gives medium-rare to medium bites; give them an extra minute per batch if you like them more done.
• Lovely over mashed potatoes, rice or a big green salad.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Spend With Pennies The Modern Proper