Directions 6 steps | 15 Minutes
Prepare the steak. Pat the steak dry with paper towels and cut into 1-inch cubes. Season the cubed steak with salt and pepper.
In a cast-iron skillet over medium-high heat, add the olive oil. Once the olive oil shimmers, add half of the cubed steak, making sure the pieces are not touching.
Cook until medium-rare, crispy and browned on most sides, about 30 seconds to 1 minute on each side. Remove the steak bites to a plate and repeat with the remaining cubed steaks.
Lower the heat to medium-low and add the butter, scraping up the browned bits on the bottom of the pan. Once the butter has melted, stir in the garlic cloves and the red pepper flakes. Cook until fragrant, less than 1 minute.
Turn off the heat and add the steak back to the skillet and toss the steak with garlic butter.
Skewer the steaks onto decorative toothpicks, sprinkle with parsley and serve warm. Enjoy!
- It is important to use good quality butter for this recipe. Grass-fed European cultured butter is a great choice.