Garlic Butter Steak Skewers (Print Version)

Tender grilled beef cubes brushed with a luscious garlic butter sauce and fresh herbs.

# Recipe Ingredients:

→ Steak

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - ½ tsp dried thyme

→ Garlic Butter Sauce

07 - 4 tbsp unsalted butter
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh parsley, chopped
10 - ½ tsp lemon zest
11 - 1 tbsp lemon juice

→ Optional Garnish

12 - Extra chopped parsley
13 - Lemon wedges

# Directions:

01 - Combine steak cubes with olive oil, salt, black pepper, smoked paprika, and dried thyme in a large bowl; marinate at room temperature for at least 15 minutes.
02 - Heat the grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
03 - Thread the marinated steak cubes onto skewers, leaving small gaps between pieces to ensure even cooking.
04 - Cook skewers on the grill for 2 to 3 minutes per side, turning once until browned and cooked to desired doneness.
05 - Melt butter in a small saucepan over medium heat; add minced garlic and sauté for 1 to 2 minutes until fragrant. Remove from heat and stir in parsley, lemon zest, and lemon juice.
06 - Brush the hot garlic butter generously over the grilled steak skewers. Garnish with extra parsley and lemon wedges if desired and serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes total, but tastes like you've been cooking all day.
  • The garlic butter is pure magic, turning simple grilled beef into something people ask for by name.
  • Naturally gluten-free and elegant enough for guests, casual enough for a weeknight.
  • Perfectly portioned on skewers, so there's no cutting at the table and fewer dishes to wash.
02 -
  • Don't skip the 15-minute marinade. I learned this the hard way when I tried to rush once. The difference between skipping it and doing it is the difference between good meat and truly flavorful meat.
  • Let the beef come to room temperature before grilling. Cold meat takes too long to cook through and won't develop that golden crust you're after.
  • The garlic butter is best made while the skewers are on the grill, so it's warm and ready to brush on immediately. Cold butter won't coat as beautifully.
03 -
  • If you're cooking indoors, a cast-iron grill pan gets just as hot as an outdoor grill and creates beautiful char marks.
  • Pat the beef dry before seasoning. Any surface moisture will steam off instead of searing, and that means less crust.
  • Make extra garlic butter and save it in the fridge. You'll find yourself drizzling it on roasted vegetables, bread, and fish for days afterward.

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