Steak bites are a weeknight mainstay of our meal planning rotation. Cajun Steak Bites have just enough kick to please both my spice lovers and less adventurous eaters.
Cajun Steak Bites
Steak bites are crispy bits of steak that cook up quickly and easily on the stovetop. I like to use a skirt steak cut into bite-sized pieces.
When making these bites be sure to not overcrowd your pan. You want to give each piece the chance to crisp up and get browned edges. Overcrowding the pan will result in the piece being steamed instead of browned.
The goal when cooking the meat is to create a crisply browned outside and a lovely pink and juicy center for each piece.
As the meat is cooking, if a piece is slightly larger and has a side that looks like it hasn’t browned, flip to that side again for 20-30 seconds. Take caution not to overcook the steak.
I am often asked if I use inside or outside skirt steak. The truth is you can use either in this recipe. However, if I have the choice I go with the outside skirt.
Outside skirt is usually a bit larger in size and is more flavorful and tender than the inside skirt. Sometimes you just have to go with what is available at your local market.
There isn’t always time to marinate a steak so these tasty bites with a flavorful dry rub are a perfect solution. The juicy bites cook up in minutes and make a complete meal, just add a vegetable.
I served the steak bites with a pan of Roasted Green Beans and Garlic Paprika Roasted Cauliflower, along with some Roasted Red Potatoes seasoned with the same Cajun spices I use on the steak bites.
Cajun Steak Bites Recipe
- Cut the steak into bite-size pieces, about ½” – ¾” in size. Place the meat in a large bowl and sprinkle with paprika, garlic, salt, pepper, onion powder, garlic powder, oregano, thyme, and cayenne pepper. Toss well to coat the pieces.
- Heat a heavy flat bottomed stainless skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
- Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with the second batch of meat pieces.
- Add the remaining tablespoon of butter to the skillet, melt, and scrape up all the drippings. Drizzle the butter over the steak bites. Serve hot.
Steak Bite Recipes
My kids dive right into these Buttered Steak Bites with Mushrooms and always ask for seconds. Served with Salt Potatoes and Honey Sriracha Roasted Broccoli, I love every bite of this meal.
We like to serve these Indian Spiced Steak Bites over this Carnitas Salad Bowl (just swap the pork for these steak bites), with Turmeric Butter Rice, or with these Turmeric Roasted Potatoes and Green Beans.
Cajun Steak Bites
Ingredients
- 2 pounds skirt steak cut into bite-size pieces, about ½" – ¾"
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic or garlic powder
- ⅔ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon granulated onion or onion powder
- ½ teaspoon crushed oregano
- ½ teaspoon crushed thyme
- ¼ teaspoon cayenne pepper
- 3 tablespoons butter divided
Instructions
- Cut the steak into bite-size pieces, about ½" – ¾" in size. Place the meat in a large bowl and sprinkle with paprika, garlic, salt, pepper, onion powder, garlic powder, oregano, thyme, and cayenne pepper. Toss well to coat the pieces.
- Heat a heavy flat bottomed stainless skillet over medium-high heat and add 1 tablespoon of butter. When the butter has melted, swirl to coat the pan. Add about a third of the meat and spread it across the pan.
- Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with the second batch of meat pieces.
- Add the remaining tablespoon of butter to the skillet, melt, and scrape up all the drippings. Drizzle the butter over the steak bites. Serve hot.
Notes
Nutrition
Rends Barrier says
What if we don’t want pink center – prefer well done. How long do we cook then?
I took 4 years of Homd Evonomicx and am 80 years old. I have never heard of skirt steak! Describe the cut of meat it comes from!!! T-Bone, Sirlion, ribeye ???
Mary Younkin says
Rends – The skirt steak is from the diaphragm, just below the ribs. The brisket would be in front of it on the animal and the flank behind it for reference. I am honestly not surprised you did not learn about it in home economics all those years ago. Historically it was a relatively cheap cut used in specific cuisines but has definitely gained popularity in the past 20 years. These pieces are small so they will cook quickly for a non-pink center I would go another minute or two and then check for your preferred doneness.
Joseph says
gonna make this tomorrow but using a top sirloin and cooking on a fire ,, can’t wait to try all them spices. will post results then thank you !!
Mary Younkin says
They will be amazing cooked over a fire outside!
Marie Smartt says
Can I use cast iron to cook in? Will there be a difference in the crispiness? I want the most crunch lol
Mary Younkin says
Cast iron would create a delicious sear, Marie.
Andrew T. says
Made this last night along with the suggested roasted turmeric potatoes and beans. Both fantastic and easy to make! Will be added to our rotation. We used ribeye and cooked in cast iron.
Mary Younkin says
That sounds amazing, Andrew!