Description
Succulent steak bites in sherry sauce deliver a rich Portuguese-inspired culinary experience that melts in your mouth. Elegant wine-infused flavors and tender beef create a restaurant-quality dish you can easily prepare at home.
Ingredients
Scale
Main Protein:
- 2.5 pounds (1.13 kilograms) lean sirloin steak, cubed
Seasonings and Coating:
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 2 tablespoons all-purpose flour (or gluten-free substitute)
- Olive oil spray
Sauce Ingredients:
- 4 small shallots, minced
- 2 cloves garlic, minced
- 3/4 cup (177 milliliters) sherry cooking wine
- 1 1/4 cup (296 milliliters) beef broth
- 1/2 tablespoon butter
- Fresh parsley or chives, for garnish
Instructions
- Prepare tender sirloin by cutting into uniform, bite-sized cubes. Blend aromatic seasonings including Italian herbs, garlic and onion powders, and kosher salt into the meat. Gently dust with flour, ensuring each piece is evenly coated.
- Heat a large skillet to medium-high temperature, lightly misting with olive oil. Strategically place half the seasoned meat pieces without overcrowding, allowing each cube to develop a golden-brown exterior. Sear approximately 1–2 minutes per side, maintaining a delicate pink center. Transfer first batch and repeat with remaining meat.
- In the same pan, sauté finely chopped shallots until they become soft and translucent, approximately 5 minutes. Introduce minced garlic, cooking briefly to release its fragrant essence.
- Deglaze the skillet with sherry wine and beef broth, scraping accumulated caramelized remnants from the pan’s surface. Incorporate butter and allow the liquid to gently reduce for several minutes.
- Reintroduce seared meat to the sauce, letting it simmer on low heat. The flour coating will naturally thicken the liquid while maintaining the meat’s tenderness. Monitor carefully to prevent overcooking.
- Once the sauce reaches a luxurious consistency, remove from heat. Sprinkle with freshly chopped parsley or chives, presenting a vibrant, aromatic dish ready to be enjoyed immediately.
Notes
- Swap sirloin for alternative cuts like tenderloin or ribeye for softer texture and richer flavor profile.
- Adjust cooking time based on steak thickness to prevent overcooking and maintain juicy, tender meat.
- Gluten-free option: Replace wheat flour with cornstarch or almond flour for crispy exterior without gluten.
- Reduce sherry wine sodium by using low-sodium beef broth and minimizing added salt during seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg