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Garlic Butter Chimichurri Steak Bites
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Your steak bites have been missing chimichurri this whole time, and nobody told you.
Featured Creator
The Sapor
Why You Need to Make This
Steak bites are one of those recipes that people keep coming back to because they are quick, satisfying, and hard to get wrong.
What changes the experience here is the chimichurri.
Chimichurri is an Argentinian herb sauce that has been used as a marinade and condiment for grilled meats for generations. It brings a bright, garlicky, slightly tangy quality that cuts through the butter's richness, making every bite feel balanced.
Garlic butter and chimichurri together on steak may not be an obvious pairing at first glance, but they work because each brings something different. The butter adds depth, while the chimichurri keeps things from feeling too heavy due to the fresh herbs.
I love sharing recipes like this one because they give steak bites a whole new identity without asking much more from you in the kitchen.
If you already make steak bites regularly, a different sauce changes the whole dinner, and this one is worth adding to the lineup. Same cut of meat, completely different experience on the plate.
Complete the Table
Roasted potatoes or simple garlic-herb rice sit naturally alongside the chimichurri without competing with it.
For another steak-bite recipe on the blog with a completely different sauce, the Honey Bourbon Steak Bites offer a sweet and smoky alternative worth trying on a different night.
Recommended Tools
Cast Iron Skillet - Steak bites need a sear, not a steam, and that requires a pan that holds heat without flinching when cold meat hits the surface. The skillet maintains its temperature better than most pans. This means each piece of steak is exposed to consistent heat and develops a proper crust, rather than releasing moisture and turning gray in a pan that loses heat too quickly.
Chef's Knife - Cutting the steak into evenly sized bites before cooking ensures they all finish at the same time. Uneven pieces mean smaller ones are overcooked by the time the larger ones reach the right temperature, and a sharp knife makes clean, consistent cuts without tearing the meat fibers.
Joi’s Kitchen Notes
Alternatives: Ribeye or New York strip can replace sirloin here if you want a more indulgent cut and your budget allows. Both work well as steak bites and hold up to the garlic butter and chimichurri without the sauce overpowering the meat.
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