20 Delicious Steak Cube Recipes for Every Occasion

Zesty, succulent, and endlessly versatile, steak cubes are the secret ingredient to turning any meal into a celebration of flavors. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some hearty comfort food, our roundup of 20 delicious steak cube recipes has something for every occasion. Dive in and discover how these bite-sized wonders can elevate your cooking game!

Garlic Butter Steak Cubes with Herbs

Cooking a perfect dish starts with understanding the basics, and this recipe for garlic butter steak cubes with herbs is no exception. It’s a simple yet flavorful dish that combines the richness of butter with the aromatic touch of fresh herbs, perfect for a weeknight dinner or a special occasion.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Pat the steak cubes dry with paper towels to ensure a good sear.
2. Season the steak cubes evenly with sea salt and freshly ground black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak cubes in a single layer, ensuring they are not overcrowded, and sear for 3 minutes on each side for medium-rare, or until desired doneness.
5. Reduce the heat to medium and add the clarified butter to the skillet.
6. Add the minced garlic, rosemary, and thyme, stirring constantly for 1 minute until fragrant.
7. Remove the skillet from heat and let the steak cubes rest in the garlic butter herb mixture for 2 minutes before serving.

Every bite of these steak cubes offers a juicy interior with a beautifully seared crust, infused with the aromatic flavors of garlic and herbs. Serve them over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Spicy Cajun Steak Cubes with Bell Peppers

Begin by exploring the vibrant flavors of this Spicy Cajun Steak Cubes with Bell Peppers, a dish that promises to deliver a perfect balance of heat and savoriness. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes
• 2 tbsp Cajun seasoning
• 1 tbsp clarified butter
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 large yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup beef stock

Instructions

1. In a large bowl, toss the beef sirloin cubes with Cajun seasoning until evenly coated. Let it marinate for at least 30 minutes at room temperature.
2. Heat clarified butter in a large skillet over medium-high heat until it begins to shimmer, about 2 minutes.
3. Add the marinated steak cubes to the skillet, searing each side for 2 minutes until a golden-brown crust forms. Tip: Avoid overcrowding the skillet to ensure proper searing.
4. Remove the steak cubes from the skillet and set aside on a plate.
5. In the same skillet, add olive oil and sauté the diced bell peppers and minced garlic for 3 minutes, until they begin to soften.
6. Return the steak cubes to the skillet, pouring in the beef stock. Stir to combine all ingredients.
7. Reduce the heat to medium-low, cover, and simmer for 10 minutes, allowing the flavors to meld. Tip: Check occasionally to prevent the stock from evaporating completely.
8. Uncover and cook for an additional 2 minutes to thicken the sauce slightly. Tip: The sauce should coat the back of a spoon when ready.

Delight in the tender, juicy steak cubes enveloped in a spicy Cajun sauce, with the crisp sweetness of bell peppers adding a refreshing contrast. Serve over a bed of creamy mashed potatoes or alongside crusty bread to soak up the flavorful sauce.

Honey Glazed Steak Cubes with Sesame Seeds

Cooking a delicious meal doesn’t have to be complicated, and these Honey Glazed Steak Cubes with Sesame Seeds are proof of that. Perfect for a weeknight dinner or a special occasion, this dish combines the richness of steak with the sweetness of honey and the nuttiness of sesame seeds for a flavor that’s hard to resist.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp clarified butter
• 3 tbsp raw honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp sesame seeds
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add the clarified butter, allowing it to melt completely.
2. Season the steak cubes evenly with sea salt and freshly ground black pepper, ensuring each piece is well-coated.
3. Once the butter is hot and shimmering, add the steak cubes to the skillet in a single layer, avoiding overcrowding to ensure proper searing.
4. Sear the steak cubes for 2 minutes on each side, or until a golden-brown crust forms, using tongs to flip them carefully.
5. Reduce the heat to medium (325°F) and add the raw honey, soy sauce, and garlic powder to the skillet, stirring gently to coat the steak cubes evenly.
6. Continue to cook the steak cubes for an additional 3-4 minutes, stirring occasionally, until the glaze thickens and coats the meat beautifully.
7. Sprinkle the sesame seeds over the steak cubes, tossing them gently to ensure an even distribution, and remove the skillet from the heat.
8. Let the steak cubes rest for 2 minutes before serving to allow the flavors to meld together perfectly.

The result is a dish with tender, juicy steak cubes enveloped in a sticky-sweet glaze, punctuated by the crunch of sesame seeds. Serve them over a bed of steamed jasmine rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Steak Cube Stir Fry with Mixed Vegetables

Begin by exploring the simplicity and elegance of a dish that combines the robustness of steak with the freshness of mixed vegetables. This Steak Cube Stir Fry with Mixed Vegetables is a perfect weeknight dinner that promises both nutrition and flavor, guiding you through each step with precision.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, ensuring the pan is hot before adding the steak cubes to sear properly.
2. Add the steak cubes to the skillet, seasoning with ground black pepper, and sear for 2 minutes on each side for a medium-rare finish. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tbsp of clarified butter, then sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
4. Add the broccoli florets, snap peas, and julienned red bell pepper to the skillet, stirring frequently for 3 minutes until the vegetables are bright and slightly tender.
5. Return the seared steak cubes to the skillet, drizzle with soy sauce and sesame oil, tossing everything together for an additional minute to combine the flavors evenly.
6. Tip: For an extra layer of flavor, let the stir fry sit for a minute off the heat before serving to allow the ingredients to meld together.
7. Tip: Always prep all your ingredients before starting to cook, as stir fry dishes come together quickly.
8. Tip: Use a well-seasoned cast iron skillet for the best sear on your steak cubes.

Serve this vibrant dish over a bed of steamed jasmine rice or quinoa for a complete meal. The tender steak cubes paired with the crisp-tender vegetables offer a delightful contrast in textures, while the soy sauce and sesame oil lend a rich, umami depth to every bite.

BBQ Steak Cubes with Smoky Flavors

Savory and succulent, BBQ Steak Cubes with Smoky Flavors are a perfect blend of simplicity and sophistication, ideal for both weeknight dinners and special occasions. Let’s dive into creating this mouthwatering dish with precision and ease.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp liquid smoke
• Freshly ground black pepper, to taste
• Sea salt, to taste

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, Worcestershire sauce, soy sauce, honey, apple cider vinegar, and liquid smoke. Whisk until fully emulsified.
3. Add the steak cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
4. Thread the marinated steak cubes onto skewers, leaving a small space between each cube for even cooking.
5. Place the skewers on the preheated grill. Cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F, flipping only once to ensure a good sear.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Juicy and tender, these BBQ Steak Cubes boast a deep smoky flavor with a hint of sweetness, perfect for pairing with a crisp salad or serving over a bed of creamy mashed potatoes for a comforting meal.

Steak Cube Kebabs with Tzatziki Sauce

Zesty and satisfying, these Steak Cube Kebabs with Tzatziki Sauce are a perfect blend of savory and refreshing flavors, ideal for a summer barbecue or a cozy indoor meal. Follow these detailed steps to create a dish that’s as enjoyable to make as it is to eat.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Greek yogurt
• 1/2 cucumber, seeded and finely grated
• 1 tbsp fresh dill, chopped
• 1 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper to create the marinade.
2. Add 1.5 lbs sirloin steak cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. While the steak marinates, prepare the tzatziki sauce by combining 1 cup Greek yogurt, 1/2 seeded and finely grated cucumber, 1 tbsp chopped fresh dill, 1 tbsp extra virgin olive oil, 1 tsp white wine vinegar, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper in a medium bowl. Mix well and refrigerate until serving.
4. Preheat your grill to medium-high heat (450°F). Thread the marinated steak cubes onto skewers, leaving a small space between each cube for even cooking.
5. Grill the kebabs for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Let rest for 5 minutes before serving.
6. Serve the kebabs hot with the chilled tzatziki sauce on the side. Perfectly paired with a crisp salad or warm pita bread.

Perfectly grilled to juicy tenderness, these kebabs offer a smoky depth that’s beautifully balanced by the cool, creamy tzatziki. For an extra touch of elegance, garnish with a sprinkle of fresh dill and a drizzle of olive oil before serving.

Creamy Mushroom Steak Cubes

Delving into the heart of comfort food, this recipe transforms simple ingredients into a luxurious dish that’s both hearty and elegant. Perfect for a cozy dinner, these Creamy Mushroom Steak Cubes are a testament to the magic of slow cooking and the depth of flavors it can unlock.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1 tbsp all-purpose flour
• 1/2 cup beef stock
• 1 tsp fresh thyme leaves
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and freshly ground black pepper.
2. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
3. Add the beef cubes in a single layer, ensuring they are not overcrowded, and sear for 3 minutes per side until a deep brown crust forms. Tip: Do not move the beef cubes around too much to allow a proper sear.
4. Remove the beef cubes from the skillet and set aside on a plate.
5. In the same skillet, add the sliced cremini mushrooms and sauté for 4 minutes until they release their moisture and begin to brown.
6. Sprinkle the flour over the mushrooms and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
7. Gradually pour in the beef stock, stirring constantly to prevent lumps from forming.
8. Return the beef cubes to the skillet, along with any accumulated juices, and bring the mixture to a simmer.
9. Reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally. Tip: The low and slow cooking ensures the beef becomes tender and absorbs the flavors.
10. Stir in the heavy cream and fresh thyme leaves, and simmer uncovered for an additional 5 minutes until the sauce thickens slightly. Tip: The cream adds a velvety texture to the sauce, so avoid boiling to prevent curdling.
11. Adjust the seasoning with salt and freshly ground black pepper if necessary.

Tender beef cubes bathed in a creamy mushroom sauce offer a rich and comforting dish that pairs wonderfully with mashed potatoes or crusty bread. For an elegant twist, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.

Steak Cube Salad with Avocado and Lime Dressing

Yearning for a dish that combines the richness of steak with the freshness of a salad? This Steak Cube Salad with Avocado and Lime Dressing is a perfect blend of textures and flavors, designed to guide you through each step with precision.

Ingredients

• 1 lb grass-fed sirloin steak, cut into 1-inch cubes
• 2 ripe avocados, diced
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups mixed baby greens
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Season the steak cubes evenly with sea salt and freshly ground black pepper.
3. Add 1 tbsp of extra virgin olive oil to the skillet, then place the steak cubes in a single layer, ensuring they are not touching. Sear for 2 minutes per side for medium-rare, or until desired doneness is achieved.
4. Transfer the steak cubes to a plate and let them rest for 5 minutes to allow the juices to redistribute.
5. In a small bowl, whisk together the remaining olive oil, fresh lime juice, Dijon mustard, and a pinch of sea salt until emulsified.
6. In a large salad bowl, combine the mixed baby greens, diced avocados, and thinly sliced red onion.
7. Drizzle the lime dressing over the salad and toss gently to coat.
8. Add the rested steak cubes on top of the salad just before serving.

Succulent steak cubes paired with creamy avocado and a zesty lime dressing create a harmonious balance of flavors. Serve this salad on a warm summer evening for a refreshing yet satisfying meal.

Teriyaki Steak Cubes with Pineapple

Outstanding for a quick yet impressive meal, these Teriyaki Steak Cubes with Pineapple combine savory and sweet flavors in a dish that’s as easy to make as it is delicious. Perfect for beginners, this recipe guides you through each step to ensure a mouthwatering result every time.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp sesame oil
• 1 tbsp vegetable oil
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper to create the teriyaki marinade.
2. Add the steak cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat clarified butter and vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove steak cubes from marinade, reserving the marinade. Sear the steak in the skillet for 3-4 minutes per side, or until a golden crust forms and the internal temperature reaches 135°F for medium-rare.
5. Add pineapple chunks to the skillet, cooking for an additional 2 minutes until they begin to caramelize.
6. Pour the reserved marinade into the skillet, bringing to a boil. Reduce heat to medium and simmer for 2 minutes, or until the sauce thickens slightly.
7. Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld.

The steak cubes emerge tender and juicy, with the pineapple adding a burst of sweetness that complements the rich teriyaki glaze. Serve over a bed of steamed jasmine rice or alongside crisp, grilled vegetables for a complete meal that’s sure to impress.

Steak Cube Tacos with Fresh Salsa

Mastering the art of creating Steak Cube Tacos with Fresh Salsa begins with understanding the balance between the rich, savory flavors of the steak and the bright, acidic notes of the salsa. This dish is perfect for those looking to elevate their taco night with a gourmet twist.

Ingredients

• 1 lb ribeye steak, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 cup cherry tomatoes, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn tortillas
• 1 avocado, sliced

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F.
2. Season the steak cubes evenly with kosher salt, black pepper, and smoked paprika.
3. Add clarified butter to the skillet, ensuring it coats the bottom evenly.
4. Place the steak cubes in the skillet, searing each side for 2 minutes to achieve a medium-rare doneness.
5. Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
6. While the steak rests, combine cherry tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl to make the fresh salsa.
7. Warm the corn tortillas on the skillet for 30 seconds on each side.
8. Assemble the tacos by placing steak cubes on each tortilla, topping with fresh salsa and avocado slices.

Amazingly, the contrast between the tender, juicy steak and the crisp, vibrant salsa creates a symphony of flavors and textures. Serve these tacos with a side of charred corn or a chilled margarita for an unforgettable dining experience.

Rosemary and Thyme Steak Cubes

Rosemary and thyme steak cubes are a savory delight that brings the robust flavors of the herb garden to your dinner table. Ready to transform simple ingredients into a gourmet experience? Let’s dive into the methodical process of creating this dish.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Pat the beef sirloin cubes dry with paper towels to ensure a proper sear.
2. Heat clarified butter in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef cubes to the skillet in a single layer, ensuring they are not overcrowded for even cooking.
4. Sear the beef cubes for 3 minutes on each side until a golden-brown crust forms.
5. Reduce the heat to medium and add minced garlic, rosemary, and thyme to the skillet, stirring to coat the beef evenly.
6. Continue cooking for an additional 2 minutes, allowing the herbs to infuse their flavors into the beef.
7. Season with sea salt and freshly ground black pepper, then remove from heat.
8. Let the steak cubes rest for 5 minutes before serving to allow the juices to redistribute.

Generously seasoned and perfectly seared, these rosemary and thyme steak cubes offer a tender bite with an aromatic herb crust. Serve them atop a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Steak Cube and Potato Hash

For those mornings when you crave something hearty yet straightforward, this steak cube and potato hash delivers both comfort and flavor in every bite. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups Yukon Gold potatoes, diced into 1/2-inch pieces
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large cast-iron skillet over medium-high heat and add 2 tbsp of clarified butter, allowing it to melt and coat the pan evenly.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to achieve a golden crust, then flip and cook for another 5 minutes. Tip: Resist the urge to stir too often to ensure a crispy exterior.
3. Push the potatoes to one side of the skillet and add the remaining clarified butter. Add the steak cubes, searing on all sides for 3-4 minutes total for medium-rare. Tip: Let the steak sit undisturbed for the first minute to develop a proper sear.
4. Incorporate the onions and garlic with the potatoes and steak, cooking for 2 minutes until the onions are translucent. Sprinkle with smoked paprika, sea salt, and black pepper, stirring to combine.
5. Create two wells in the hash and pour the beaten eggs into each. Cover the skillet and cook for 3 minutes, or until the eggs are set to your liking. Tip: Covering the skillet traps heat, cooking the eggs evenly without flipping.
6. Garnish with fresh parsley before serving.

Hearty and flavorful, this steak cube and potato hash boasts a perfect balance of crispy potatoes, tender steak, and creamy eggs. Serve it straight from the skillet for a rustic presentation, or top with a dollop of sour cream for added richness.

Chimichurri Steak Cubes with Grilled Corn

Amidst the hustle of everyday life, finding a dish that’s both effortless and bursting with flavor can feel like a culinary triumph. Today, we’re diving into a recipe that marries the robust flavors of perfectly seared steak with the fresh, herby brightness of chimichurri, all alongside the sweet char of grilled corn—a trio that promises to delight the senses.

Ingredients

• 1.5 lbs ribeye steak, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 ears of corn, husks removed
• 2 tbsp clarified butter

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce. Set aside.
2. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Thread the steak cubes onto skewers, leaving a small space between each piece to ensure even cooking.
4. Brush the ears of corn with clarified butter, coating evenly for a golden char.
5. Place the steak skewers and corn on the grill. Cook the steak for 3-4 minutes per side for medium-rare, or until desired doneness, turning once. Grill the corn, turning occasionally, until kernels are tender and lightly charred, about 10 minutes.
6. Remove the steak and corn from the grill. Let the steak rest for 5 minutes to allow the juices to redistribute.
7. Serve the steak cubes drizzled with the prepared chimichurri sauce, alongside the grilled corn. For an extra touch, sprinkle additional chimichurri over the corn.

Generously seasoned and expertly grilled, this dish offers a symphony of textures—from the tender, juicy steak to the crisp, sweet corn. The chimichurri adds a vibrant, herbaceous note that elevates the entire meal. Consider serving it atop a bed of arugula for a refreshing contrast or alongside a chilled glass of Malbec to complement the rich flavors.

Steak Cube Pasta with Alfredo Sauce

Ready to elevate your pasta game with a dish that combines the richness of Alfredo sauce with the hearty satisfaction of steak? This Steak Cube Pasta with Alfredo Sauce is a decadent yet approachable recipe that promises to deliver on flavor and texture, perfect for a cozy dinner at home.

Ingredients

• 8 oz fettuccine pasta
• 1 lb ribeye steak, cut into 1-inch cubes
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground nutmeg
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, season the steak cubes generously with salt and pepper. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the steak cubes in a single layer, searing for 2-3 minutes per side until a golden crust forms. Remove the steak from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the olive oil. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly to incorporate any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low.
5. Whisk in the grated Parmesan cheese and nutmeg until the sauce is smooth and creamy. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
6. Return the cooked pasta and seared steak cubes to the skillet, tossing gently to coat everything evenly with the Alfredo sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of freshly ground black pepper if desired.

You’ll love the contrast between the tender, juicy steak cubes and the creamy, velvety Alfredo sauce clinging to each strand of pasta. For an extra touch of elegance, serve this dish with a side of roasted asparagus or a crisp green salad.

Steak Cube and Blue Cheese Flatbread

Mastering the art of combining bold flavors with simple techniques can elevate your cooking to new heights. Today, we’re diving into a dish that marries the richness of blue cheese with the hearty texture of steak cubes, all atop a crispy flatbread.

Ingredients

• 1 lb ribeye steak, cut into 1-inch cubes
• 1/2 cup crumbled blue cheese
• 1 pre-made flatbread (approx. 12 inches in diameter)
• 2 tbsp clarified butter
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the flatbread.
2. Season the steak cubes evenly with sea salt and freshly ground black pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak cubes to the skillet, searing each side for 2 minutes for a medium-rare finish.
5. Remove the skillet from heat and let the steak rest for 5 minutes to retain its juices.
6. Brush the flatbread with clarified butter, ensuring even coverage for a golden crust.
7. Distribute the seared steak cubes, crumbled blue cheese, and thinly sliced red onion over the flatbread.
8. Sprinkle finely chopped fresh rosemary on top for an aromatic touch.
9. Bake in the preheated oven for 10 minutes, or until the cheese is melted and the flatbread edges are crisp.

Bursting with flavors, this flatbread offers a delightful contrast between the tender steak cubes and the sharp tang of blue cheese. Serve it sliced into wedges for an elegant appetizer or pair with a light salad for a satisfying meal.

Steak Cube Chili with Beans

Kickstart your culinary adventure with this hearty Steak Cube Chili with Beans, a dish that combines robust flavors with simple techniques. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups beef stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, searing until deeply browned on all sides, approximately 3 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce heat to medium, add diced onion, and sauté until translucent, about 5 minutes, stirring occasionally.
4. Stir in minced garlic, chili powder, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in diced tomatoes with their juices, kidney beans, and beef stock, stirring to combine.
6. Bring mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
7. Season with sea salt and black pepper, then continue to simmer uncovered for an additional 30 minutes, or until the chili has thickened to your liking.

Here’s how this chili stands out: the beef cubes become fork-tender, melding beautifully with the smoky spices and creamy beans. Serve it over a bed of steamed rice or with a side of crusty bread for a comforting meal.

Steak Cube and Egg Breakfast Skillet

Zesty mornings call for a hearty start, and this Steak Cube and Egg Breakfast Skillet is your ticket to a flavorful morning. Perfectly seared steak cubes meet softly set eggs in a skillet that’s as easy to make as it is delicious to eat.

Ingredients

• 1 tbsp clarified butter
• 8 oz sirloin steak, cut into 1-inch cubes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup diced yellow onion
• 1/4 cup diced red bell pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp chopped fresh chives

Instructions

1. Heat a 10-inch cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Season steak cubes with kosher salt and black pepper, then add to the skillet in a single layer. Sear for 2 minutes per side until a golden crust forms, turning once.
4. Reduce heat to medium, add diced yellow onion and red bell pepper, sautéing for 3 minutes until vegetables are softened.
5. Push the steak and vegetables to one side of the skillet, pour lightly beaten eggs into the other side.
6. Allow eggs to set for 1 minute without stirring, then gently fold with a spatula until softly set, about 2 minutes.
7. Sprinkle chopped fresh chives over the skillet, remove from heat.

Marvel at the contrast of textures—the crisp sear on the steak against the creamy eggs—and the depth of flavor from the caramelized vegetables. Serve directly from the skillet for a rustic presentation, or plate with a side of toasted sourdough for dipping into the rich, runny yolks.

Steak Cube Sandwiches with Caramelized Onions

Elevate your sandwich game with a dish that combines the richness of steak with the sweet depth of caramelized onions. This recipe guides you through creating a mouthwatering steak cube sandwich, perfect for a hearty lunch or dinner.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 tbsp granulated sugar
• 1 tbsp balsamic vinegar
• 4 slices artisan bread, toasted
• 1 tbsp Dijon mustard
• 1/2 cup arugula
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of clarified butter. Once melted, add the thinly sliced onions.
2. Sprinkle the sugar over the onions and stir to coat. Cook for 15 minutes, stirring occasionally, until the onions are golden and caramelized.
3. Add the balsamic vinegar to the skillet with the onions, stir, and cook for an additional 2 minutes. Remove from heat and set aside.
4. Season the steak cubes with salt and freshly ground black pepper on all sides.
5. In the same skillet, heat the remaining 1 tbsp of clarified butter over high heat. Add the steak cubes and sear for 3 minutes per side for medium-rare, or until desired doneness.
6. Toast the artisan bread slices until golden and crisp.
7. Spread Dijon mustard on one side of each toast slice. Layer arugula, steak cubes, and caramelized onions on top of the mustard.
8. Close the sandwiches with the remaining toast slices and serve immediately.

A perfectly seared steak cube sandwich offers a delightful contrast between the tender, juicy meat and the sweet, tangy caramelized onions. Serve it with a side of crispy sweet potato fries for an unbeatable combination of flavors and textures.

Steak Cube Curry with Coconut Milk

Just when you thought curry couldn’t get any more comforting, this Steak Cube Curry with Coconut Milk comes along to prove you wrong. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup beef stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into thin strips
• 1 cup fresh basil leaves, loosely packed
• 1 tbsp lime juice

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, searing until deeply browned on all sides, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium and add diced onion, cooking until translucent, about 5 minutes.
4. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute.
5. Sprinkle curry powder over the onion mixture, stirring constantly to toast the spices, 30 seconds.
6. Pour in coconut milk and beef stock, scraping the bottom of the skillet to deglaze.
7. Return seared beef cubes to the skillet, along with any accumulated juices. Simmer uncovered for 20 minutes, stirring occasionally.
8. Add fish sauce, brown sugar, and red bell pepper strips, simmering for an additional 10 minutes.
9. Remove from heat and stir in fresh basil leaves and lime juice.

For a truly immersive experience, serve this curry over a bed of jasmine rice, allowing the creamy coconut milk sauce to seep into every grain. The tender steak cubes, infused with the warmth of curry and the brightness of lime, offer a symphony of flavors that’s both rich and refreshing.

Steak Cube and Quinoa Bowl with Roasted Vegetables

Here’s a simple yet sophisticated dish that combines the hearty flavors of steak with the nutty goodness of quinoa and the sweetness of roasted vegetables. Perfect for a nutritious weeknight dinner or a meal prep staple, this bowl is as versatile as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup broccoli florets
• 1 cup diced sweet potatoes
• 1/2 cup diced red bell pepper
• 1 tbsp minced garlic
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is fully absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, toss the broccoli florets, diced sweet potatoes, and red bell pepper with 1 tbsp of olive oil, minced garlic, and smoked paprika on a baking sheet. Spread in a single layer and roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
4. Season the steak cubes with kosher salt and black pepper. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the steak cubes and cook for 3-4 minutes per side for medium-rare, or until desired doneness is achieved. Tip: Avoid overcrowding the pan to ensure a good sear on the steak.
5. Fluff the quinoa with a fork and divide it among bowls. Top with the roasted vegetables and steak cubes. Tip: Drizzle with a bit of balsamic glaze for an extra layer of flavor.

The Steak Cube and Quinoa Bowl with Roasted Vegetables offers a delightful contrast of textures, from the tender steak to the fluffy quinoa and crisp-tender vegetables. Try serving it with a sprinkle of feta cheese or a handful of arugula for added freshness and color.

Conclusion

Hungry for something new? This roundup of 20 Delicious Steak Cube Recipes offers a flavor for every occasion, from cozy family dinners to festive gatherings. We hope these ideas inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos