Asian Steak Bites
By Bruce Mitchell
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 1 thick-cut ribeye steak
- 2 tbsp olive oil, divided
- 1 tbsp sesame oil
- 2 tbsp steak seasoning (your choice, applied liberally)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 large onion, sliced
- 1/2 cup Japanese barbecue sauce (e.g. Bachan's)
- 1 tbsp sesame seeds
Directions
- Coat the ribeye steak generously with sesame oil and season all sides heavily with your preferred steak seasoning, patting it in well.
- Let the seasoned steak rest while you slice the green bell pepper, red bell pepper, and onion.
- Preheat your griddle or flat-top grill over medium-high heat and drizzle it with about 1 tablespoon of olive oil.
- Place the steak on the griddle and press it down to ensure good surface contact, searing it until a crust forms.
- Flip the steak and sear the other side, cooking to about medium-rare.
- Remove the steak from the heat and let it rest for 5 to 10 minutes.
- Slice the rested steak into thick, bite-sized chunks.
- Return the steak pieces to the hot griddle.
- Add a little more olive oil to the griddle and sauté the sliced bell peppers and onions until softened and slightly caramelized.
- Mix the cooked veggies with the steak bites on the griddle.
- Pour the Japanese barbecue sauce over the mixture and toss everything together to coat evenly.
- Cook for another 1 to 2 minutes until everything is hot and glazed.
- Sprinkle sesame seeds on top just before serving.
