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Mini Steak Dinner Bites

Steak Dinner Bites

Inspired by Christmas dinner, this appetizer will elevate any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Marinate 4 hours
Servings: 12 Skewers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 lb Steak Sirloin, Ribeye, New York
  • 1/4 cup Worcestershire
  • 4 Garlic Cloves Crushed
  • 1/2 tsp Rosemary Minced
  • Garlic Salt & Pepper To taste
Smashed Potatoes
  • 4-5 Shallots Thick sliced
  • 15-20 Mini Nugget Potatoes
  • 1/2 cup Butter Melted
  • 1 Lemon Zested and Juiced
  • 4 Garlic Cloves Crushed
  • 1/2 tsp Rosemary Minced
  • 1 tsp Worcestershire
  • Garlic Salt & Pepper To taste
Horseradish Cream
  • 1/2 cup Sour Cream
  • 2 tbsp Prepared Horseradish More if you like it spicier
  • Garlic Salt & Pepper To taste

Equipment

  • Cocktail toothpicks

Method
 

  1. Cut the steak into 1 inch cubes, how ever many cube you get out of your steak is how many steak bites you will have. I get about 15 when I make mine.
  2. Marinate the steak cubes in a ziplock bag with the worcestershire, garlic rosemary, salt and pepper. Leave in the refrigerator for at least 4 hours and up to 24 hours.
  3. Wash and boil the mini nugget potatoes. Prep as many potatoes you will need for the number of steak bites you are marinating. Add a few extras just in case.
  4. Preheat the over to 400 degrees.
  5. Once fork tender, place the potatoes on a parchment lined baking sheet and space the out a little. Add the shallot slices on the other half go the sheet.
  6. Gently smash the potatoes until they are flattened but not pulverized. I found that the botton of a shot glass was the perfect size for this.
  7. In a separate bowl, mix the melted butter, lemon zest, lemon juice, garlic, rosemary, worcestershire, salt and pepper. Pour over the potatoes and shallots. Roast for 25 minutes, until golden and crispy.
  8. Sear the steak to your desired temperature in a hot skillet with oil. 2-3 minutes on each side will be medium, flipping once.
  9. Assemble the steak bites with a cocktail toothpick. Potato on top, shallot in the middle and steak on the bottom. Place the steak on a flat surface and the stab the steak so that it will stand straight up.
  10. Arrange on a serving platter and serve with the Horseradish Cream. Enjoy!
Horseradish Cream
  1. Mix all the ingredients in a serving bowl. Cover and refrigerate until ready to serve.