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New Year’s Eve Balsamic Steak Bites - Fast, Festive, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1.5 pounds steak (sirloin, strip, ribeye, or tenderloin), cut into 1-inch cubes
  • 2 tablespoons olive oil (plus more as needed)
  • 3 tablespoons balsamic vinegar (good quality for best flavor)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or brown sugar)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard (optional, for extra tang)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, finely chopped, for garnish
  • Lemon wedges, for a bright finish (optional)

Instructions
 

  • Pat the steak dry. Moisture is the enemy of a good sear. Use paper towels to blot the cubes, then season generously with salt and pepper.
  • Mix the glaze. In a small bowl, combine balsamic vinegar, soy sauce, honey, garlic, Dijon (if using), and red pepper flakes. Stir until the honey dissolves.
  • Heat the pan. Set a large cast-iron or stainless steel skillet over medium-high heat. When it’s hot, add 1 tablespoon of olive oil. It should shimmer.
  • Sear in batches. Add half the steak in a single layer with space between pieces. Don’t crowd the pan. Sear 1–2 minutes per side until you get a deep brown crust and medium-rare centers. Transfer to a plate and repeat with remaining steak, adding more oil if needed.
  • Deglaze and glaze. Reduce heat to medium. Pour the balsamic mixture into the hot skillet. It will bubble quickly. Scrape up browned bits with a wooden spoon and let the sauce simmer for 1–2 minutes until slightly thickened.
  • Finish with butter. Return the steak (and any juices) to the pan. Add butter and toss until the bites are glossy and coated. Cook 30–60 seconds more to warm through without overcooking.
  • Taste and adjust. Add a pinch of salt or a splash more balsamic if you want extra tang. If you like brightness, finish with a squeeze of lemon.
  • Garnish and serve. Sprinkle with chopped parsley or chives. Serve with toothpicks or over creamy mash, polenta, or a simple salad.