Pan-Seared Steak Bites

Seared lean top sirloin steak cubes tossed with blistered poblano peppers and garlic, accompanied by golden roasted baby potatoes and tender broccoli.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $8.16/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Sugar
• Low-Carb

Tags

• sauté
• roast
• smoky
• healthy
• crowd-pleaser

Ingredients

• 1.5 pound beef top sirloin steak (trimmed of fat, cut into 1-inch cubes)
• 2 poblano peppers (medium, seeded and cut into 1-inch pieces)
• 1 pound baby red potatoes (halved)
• 3 cup broccoli florets (cut into bite-sized florets)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Toss halved baby red potatoes and broccoli florets with 1/2 tablespoon olive oil, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread onto a baking sheet and roast for 20 minutes until potatoes are golden and tender.
2. Season cubed sirloin steak with smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
3. Heat remaining 1/2 tablespoon olive oil in a heavy cast iron skillet over high heat. Add poblano pepper pieces and sear for 3 minutes until blistered.
4. Add steak bites in a single layer and sear without moving for 2 minutes, then flip and cook 2 minutes more until deeply browned on the outside and medium inside (145 degrees Fahrenheit).
5. Remove skillet from heat, let steak rest for 3 minutes in the pan, and serve alongside the roasted potatoes and broccoli.

Notes

High heat searing ensures a caramelized crust while keeping the lean sirloin tender.

Nutrition (per serving)

• Calories: 443
• Protein: 36.2 g
• Carbohydrates: 6.4 g
• Fat: 29 g
• Fiber: 4.8 g
• Sodium: 695 mg
• Saturated Fat: 10.2 g
• Sugar: 2.7 g
• Cholesterol: 134 mg