97% would make again
Rosemary Steak Bites
Have your wine and eat it, too, with this easy appetizer. Fresh rosemary functions as both flavor and a DIY skewer. Plus, they make for a pretty presentation. Spoon the red wine reduction sauce on top of your steak bites just before serving and voila!
for 2 servings
- 1 lb sirloin steak (455 g), cut into 1 in pieces (2 1/2 cm)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 8 sprigs fresh rosemary, bottom 4 inches (10 cm) of leaves removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, gently smashed
- 5 tablespoons unsalted butter, divided
- 1 cup red wine (240 mL), such as Cabernet Sauvignon
- 1 teaspoon granulated sugar
- Calories 940
- Fat 72g
- Carbs 17g
- Fiber 2g
- Sugar 1g
- Protein 45g
Estimated values based on one serving size.
- Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.
- Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.
- Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.
- Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.
- Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.
- Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5–10 minutes. Once reduced, remove the garlic from the pan and discard.
- Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1–2 minutes.
- Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.
- Serve immediately.