Garlic Butter Steak Bites

This is a quick one skillet recipe that only takes minutes to make from start to finish. It has it all – tender steak, lots of fresh garlic, and delicious flavorful butter. It’s a hearty, satisfying meal that will take you no time to make and will hit the spot every time.

Garlic Steak Bites go well with just about anything – a large salad, baked root veggies, potatoes, polenta. Take your pick from whatever is in season or already in your cupboard and enjoy.               

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 2 to 4

Ingredients:

• ½ tablespoon avocado oil
• 1-2 pounds of steak, cut into small bite size pieces (top sirloin, sirloin tip, strip, ribeye, or filet all work well – pick whichever best fits your budget)
• 2 teaspoons salt 
• ½ teaspoon freshly ground black pepper 
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons butter or ghee
• 3 to 6 cloves minced garlic 
• chopped fresh parsley (1/4 cup), or a few sprigs fresh rosemary, or thyme if available
• (if fresh herbs not available) 3 tablespoons dried parsley or 1 tablespoon dried rosemary, or ½ tablespoon dried thyme  
• green onion, for garnish (optional)

Directions:

Season the steak bites with salt, pepper, and red pepper flakes (if using) and stir until well coated. Heat a large skillet over medium-high heat. Add the avocado oil to the hot skillet and then add the steak in a single layer. Cook the steak bites for 3-4 minutes until brown, stirring occasionally. You may have to do this in batches depending on the size of your skillet. Once the steak is brown, remove it from the pan. Remove any excess liquid from the skillet and then add the butter or ghee to the pan. Next add the garlic and saute for 1 minute.

Add the steak back to the pan and cook for 1-2 minutes stirring to coat it in the butter sauce. Remove the pan from the heat and stir in your herb of choice. Garnish with green onion if using and serve immediately.

Savory Baked Lamb Breast and Ribs

“This lamb breast recipe is elegant, flavorful, and surprisingly easy to make. It's made with marinated lamb that is fall-off-the-bone tender and is finished off with a tasty sauce for maximum deliciousness. Honestly, it comes out tasting like it's from a five-star restaurant!”

Prep Time: 15 min

Cook Time: 2 hours                                                                                                

Total Time: 2 hours and 15 min

For the lamb breast:

• 3 to 5 pounds lamb breast with rib 
• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin
• ½ teaspoon sumac*
• A few juniper berries, crushed *
• ½ teaspoon cracked black pepper
• 1 teaspoon brown sugar
• 3 cloves of garlic, minced 
• 2 tablespoon vinegar
• 5 tablespoons olive oil
• sea salt

For the finishing sauce:

• 1 teaspoon brown sugar
• 2 tablespoon lemon juice
• Mint leaves, finely chopped

*Substitutions

If you can't find some of the spices on this list, you can do a few swaps to achieve similar flavors.

The first substitution is to swap the sumac with a half amount of lemon zest or lemon juice. You can also add a little smoked paprika to get the same red color. 

Lastly, to substitute the juniper berries, use a sprig of rosemary or an equal amount of caraway seeds. 

Marinade Instructions:

1. Place all the spices in a Mortar and Pestle and combine them very well. Then pour in olive oil and vinegar and mix.
2. Massage the mixture into lamb breast with rib.
3. For the best flavor, marinate the meat in the refrigerator for 1-2 hours (optional).

Baking Instructions:

1. Preheat oven to 320°F (160°C).
2. Line a baking sheet with baking paper and place the marinated lamb on it.
3. Bake the lamb breast for 2 hours at 320°F covered with aluminum foil. Remove the foil for the last 10-15 minutes and increase the temperature to 425°F (220°C) to let the lamb breasts get a crispy golden-brown crust.

Finishing Instructions:

1. While the lamb is crisping, prepare the finishing sauce. In a small bowl, mix the lemon juice, brown sugar, and chopped mint leaves.
2. When the lamb is cooked, pour the sauce over the hot meat.
3. Cut ribs into portions and serve warm. Ribs are messy to eat – dig in and enjoy.

Recipe from imhungryforthat.com