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Buttery Cajun Steak Bites

I made these a couple of years ago and I remembered that I forgot all about them and how good they were. They were so delicious and they would go perfect with a Spinach Pie I had on the menu.

It is best to use a good cut of meat for these. I went to Publix and they had a sale so I got these two boneless Sirloin Steaks for $13.00. Trimmed off the fat of which there was very little. But make sure you buy something tender. Best with either Sirloin, Rump, New York Strip, Porterhouse or Ribeye.


1 tablespoon mild paprika

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon chili powder, add more if you like heat

3/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon brown sugar

1/2-3/4 teaspoon cayenne pepper, add more if you like heat

1/4 teaspoon cracked black pepper to taste

For Steak:

1 1/2 pounds steak, cut into 2-inch cubes

1-2 tablespoons canola oil, divided

1/4 cup butter

4 cloves garlic finely chopped


Combine all of the cajun seasonings in a shallow bowl.

Put the cut up steak in a bowl and sprinkle the seasonings on the steak bites and toss to evenly coat.

Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.

Sear the steak bites in batches (don't overcrowd them) for 2-3 minutes each side until edges are crispy and browned, adding extra oil if needed. You want to cook them so they are a medium rare. Now remove all meat from the skillet and set aside.

Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.

Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter just to evenly coat and serve. Do not let them cook more or they will be too well done. You just want that buttery goodness to soak in the meat.

I served it last night with coiled Spinach Pie.



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