Garlicky Mustard Steak Bites
Serve these tasty tangy steak bites with a side of crispy potatoes and watch them quickly disappear.
I’ll be the first to admit that London Broil ( aka top round) has never been one of my favored cuts of meat, even as a broke newlywed. It’s on the tough side, its not incredibly flavorful like other cuts might be, and it’s very prone to being downright terrible if you cook it wrong, but I’m not kidding when I say this method will give you foolproof results every single time.
We’re calling in some favors from our friend baking soda, it does two things, it quickly tenderizes the meat, but also helps the flavors absorb pretty quickly. The meat is marinated, tenderized and juicy in the time it takes to prep a quick side. It seems counterintuitive for those of us who grew up tenderizing meat with some sort of acid (looking at you vinegar, buttermilk and yogurt). Both act on the proteins, but in completely different ways. Acids break bonds in the proteins while bases stop the proteins from binding as tightly. Both work to keep the meat tender and juicy, but I find that baking soda soaks tend to have a wider margin of error when it comes to the texture and flavor of the finished product.
Ingredients
1.5-2 lbs Hipwell Ranch London Broil, cut into bite size pieces
1 tsp Sea Salt
1 tbsp Baking Soda + 1 cup water
1 tsp Minced Garlic
1 tsp Crushed Red Pepper Flakes
1/2 tsp Coarse Ground Black Pepper
1/2 cup Worcestershire (or soy) Sauce, divided
2 Tbsp Beef Tallow
2 Tbsp Wagner’s coarse ground mustard
1/4 cup Blue Cheese Crumbles*optional
2 Green Onions, thinly sliced
Instructions
Place cubed meat in a large non-reactive mixing bowl. Mix baking soda, salt and water, add to the meat and stir to coat. Let sit for 15-20 minutes, stirring occasionally if not all the meat is submerged.
Transfer the meat to a colander and rinse thoroughly with cool water.
Place the meat back in to the mixing bowl, add garlic, 1/4 cup Worcestershire, garlic, pepper and pepper flakes. Toss to coat, let the meat marinade for 10-15 minutes.
Melt the tallow in a large skillet. Place the meat in the skillet (in two batches if necessary to avoid crowding, reserve half of the fat for second batch).
Once all the meat is cooked add it back to the pan with the remaining Worcestershire and mustard. Turn off the heat and toss until the meat is evenly coated, the bits are lifted from the pan and the sauce is emulsified.
Sprinkle with Blue Cheese (optional) and green onions before serving. Pairs perfectly with crispy roasted potatoes.
With just a few simple ingredients you likely already have on hand you can whip up these flavorful and tender steak bites in no time.