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Hi, I'm Betty. Welcome to Betty’s Kitchen. I'm going to be making garlic stick bites. And I think you're going to like this recipe and your whole probably will as well. In this recipe I've chosen a top sirloin steak and this weighs about one and a half pounds, so that’s what I'm working with for my meal. You can use some strip steak, rib eye steak, you need something that’s boneless or else you need to remove it from the bone. And the first thing I say that I need to do here is to go through and remove fat, the sear at the edges, and that a grease on part and I’ll remove that but my goal is to come up with some chunks of steaks and to show you one that doesn’t have a lot of fat or unwanted portions to the meat. So I've kind of trimmed that off and that’s about the size of it that you do use but I’ll just make it a little smaller, I could show you.
I just chunked this and put them in a bowl. So I'm going to walk on this for a bit and I will have all of this finished cleaned up and in this bone and it will be nice and lean steak bites, so let me pack. So we now we have our steak bites clean and you can see that they are nice, clean chunks of steak. They're about three quarter inch cube sizes that say they will shrink a little bit as they cook. So it should be a nice size for a bite. But you could see that I have removed is fatty material and gristle and undesirable pieces from the meat. I would like to emphasis that is not stew meat.
So don’t confuse with the look of that with what you see in your supermarket in the meat section that is label stew mate if you were to get that, I think you would be disappointed in the results in this recipe because it would have a lot of fat in it and gristle and things of this nature that you cannot remove. And also it would be a tougher, type of mean. It would not be steak meat. So we've got some sirloin steak here and this are going to make some really great zesty, tinny, garlic just take baths.
To get started I have a—let's go and do it over here which is a deep skillet. So we go wok start the skillet and that’s because as this cook they will tend to pop a little bit. And they're going to sand up some of the olive oil that I’ll be putting in there and I’ll probably get this wall a little bit dirty so I’ll just have to paint that up later, that depends on how high the heat is but at some points when you're trying to brown you will have a heat very hot, I'm going open my olive oil out and put about a tablespoon in. I've already get the heat turned on but it’s just for a second or two, so about a tablespoon there not too much of extra virgin olive oil.
Now, back over here in preparation I want to have the steak that it’s salty enough and tender enough from using some meat tenderizer and I’ll just use the shaker part and estimate this. So just want a good salting. Now, I’ll use a spoon that I have over just to stir this around and try to keep—try not to get my hands all dirty. Typically I would use my hand and just go ahead and mix that together but I think come back and get more for the turn sides now. But you do want this to have a very zesty taste and salt is definitely part of that and if you use the meat tenderizer it will take the place of the salt. It does say on this particular bottle unseasoned. That means they have not added any additional herbs and spices but it doesn’t mean that it is unsalted.
So your salt comes from there. So I can go ahead and do my pepper now or I could wait down to the skillet and I’d keep and eye and I don’t want it to get off that it starts smoking. But what I'm going to do is grind up some of these peppercorns. To get some nice pungent flavor that will make this a little more irresistible. Everyone that I have served this too has really loved this recipe. Actually you can take entire steaks and do the same thing with them but it just seems that at my house that lays the steak box are more popular.
So I think I have quite a bit of aroma coming out from that and pepper probably enough. So we’re going to set that aside. The last ingredient will be minced garlic. Now, I always keep this in my freezer and I meant to set it out a little bit earlier and get it somewhat I thought forgot to do that, it just take out and do microwave it pass the minutes and you can see that it looks nice. I think we’re going to need about I’d say about three teaspoons and this is not a measuring spoon at all, its coffee stirring spoon. But you can just guess at this and if you like garlic a lot and then put a lot in. If you don’t like it that much then not so much but it is crucial to the flavor here because these are very zesty and I think they just can do this in terms of flavored meat.
So let me start that up and then I'm going to take it over to the stove and just put all of that in to the hot oil and start frying it. I guess that the best term, heating and it definitely—what we’ll happened is that it will go through a procedure of getting done and I don’t want to say this before when that starts sizzling, it will at some point it will be rather soupy. And that’s because the juices will start cooking out of this and that might disturb if I were to not show that and I don’t think I’ll be able to show the whole cooking of this but I can show excerpts. But you shouldn’t been serve, if this gets a little soupy you job is to cook that out.
So you want to cook it all the way to the end this will be well done and it could be your taking—well I prefer my steak medium or rare, rare to medium or medium to well all those things, I have found that people who are particular about their steak, still love the steak bites and even though they're completely done. So let's get started here, as I said I expect it to sizzle there. One thing you could consider is in my own way on the garlic because garlic tends to burn pretty easily and we don’t want to do that. So if I see that happening, I will just turn down the heat and try to lessen it that you could cook this you be in a tenderizer and the ground peppercorn and then label on and the garlic because this is kind of crucial in terms of wanting to blackened and burn.
Okay, you see this is all there is to it, it’s a very simple recipe and somebody might think to here that’s it’s almost done now that that’s not the kind of steak bite I'm trying to show you. You’ve got that wriggle have will be all crusty and just oozing with flavor. So let me work on this a bit and I’ll come back and show you want it looks in a few minutes. Here we are attending to the steak bite and they say they’ve lost some of their face look. They say about midwifery cooking so I'm just going to continue here and I will show you the finish product in just a minute.
You can see our steak bite it changed a lot and their appearance and not soupy anymore. That’s soupy has had falls off and then cooked off. So this are ready to come up they're nice and brown that’s what they should be. So if you have a temptation to take them up earlier they would taste good but they wouldn’t really be the true steak bite that I'm trying to present to you. I want it to be really garlic and tangy and tasty. So let's just turn this off they come over here to probably have—that’s right, that has a paper towel. And that purpose of that paper towel is to soak up that grease that you saw in the bottom of this. A little bit of grease it wasn’t juice anymore from mistake but there was some grease so just pat that off a little bit and you can see on this nice stuff that is so flavorful you wouldn’t believe how tangy it is.
Now let's come over to our serving bowl and we’ll just empty this in and this is what I've made for husband and myself for dinner tonight. It’s not a whole lot but if you have a large family of course then you’ll need more. So I would just use a serving fork, excuse me and put it in here and then serve it along with maybe my loaded baked potato, my essential garden salad. Maybe he’d have some French bread and have a nice, nice tea with it.