Garlic Herb Grilled Steak Bites

Ingredients

For the Steak and Vegetables

• 1 1/2 pounds sirloin steak, cut into 1 1/4-inch cubes
• 2 medium zucchini, cut into 1/2-inch rounds
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the Herb Butter

• 3 tablespoons unsalted butter, softened
• 3 garlic cloves, finely grated
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice

Substitutions

• Bell pepper chunks can replace cherry tomatoes.
• Ghee can replace butter for a less milky finish.
• Rosemary can replace thyme, but use half as much.

Instructions

Step 2: Season the Components

Pat steak dry. Toss steak, zucchini, and tomatoes separately with olive oil, salt, and pepper.

Step 4: Grill the Vegetables

Grill zucchini 2 to 3 minutes per side and tomatoes in a grill basket for 3 to 4 minutes until marked but intact.

Step 5: Grill the Steak

Thread steak on skewers with small gaps and grill 2 to 3 minutes per side until charred and at least 145°F for medium.

Step 7: Finish and Plate

Slide steak from skewers, toss with herb butter, and arrange with zucchini and tomatoes. Spoon remaining butter over the hot vegetables.

Dry the Steak Before It Hits the Grill

Small steak pieces cook quickly, so surface moisture matters. Pat them dry before oiling and leave small gaps on the skewers; crowded, wet pieces steam instead of developing a dark grilled crust. Toss with the herb butter only after the steak has rested.

How to Store Leftovers

Refrigerate the grilled steak bites and vegetables promptly in a covered container and use them within 3 days. Keep any fresh herb garnish separate.

Freeze cooked steak for up to 2 months; zucchini and tomatoes are best refrigerated rather than frozen.

How to Reheat

Reheat quickly in a covered skillet over medium heat until leftovers reach 165°F, then add a little fresh herb butter. Avoid prolonged heating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.