Go Back
Overhead view of Garlic Balsamic Steak Bites in glossy balsamic garlic glaze served with crispy roasted baby potatoes and blistered green beans on a white plate

Garlic Balsamic Steak Bites

Tender pan-seared lean steak cubes coated in a glossy balsamic garlic glaze, served with crispy roasted baby potatoes and blistered green beans. A high-protein meal prep dinner with 59 grams of protein per serving.
Print Recipe Save to Pinterest
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course, Meal Prep
Cuisine: American
Calories: 564
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lean round steak trimmed and cut into 1-inch cubes, patted completely dry before searing
  • 1 tbsp olive oil for marinade
  • 2 tbsp low-sodium soy sauce for marinade
  • 2 tbsp balsamic vinegar for marinade
  • 0.5 tsp salt for marinade
  • 0.5 tsp black pepper for marinade
  • 0.5 tbsp garlic powder for marinade
  • 0.25 tsp crushed red pepper optional, for marinade
  • 3 cloves garlic minced, for glaze
  • 2 tbsp balsamic vinegar for glaze
  • 2 tbsp low-sodium beef broth for glaze
  • 1 tsp honey for glaze, enhances caramelization
  • 1 tbsp low-sodium soy sauce for glaze
  • 1.5 lbs baby gold potatoes quartered
  • 0.5 tbsp olive oil for potatoes
  • 0.5 tsp salt for potatoes
  • 0.5 tsp black pepper for potatoes
  • 0.5 tbsp garlic powder for potatoes
  • 1 tsp paprika for potatoes
  • 12 oz fresh green beans trimmed
  • 0.5 tbsp olive oil for green beans
  • 0.5 tsp salt for green beans
  • 0.5 tsp black pepper for green beans
  • 0.5 tbsp garlic powder for green beans

Equipment

  • 12-inch cast iron skillet
  • 2 large baking sheets
  • Mixing bowls
  • Cutting board and knife
  • Meal prep containers

Method
 

  1. Combine olive oil, soy sauce, 2 tbsp balsamic vinegar, salt, pepper, and garlic powder in a bowl. Add steak cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
  2. Preheat oven to 425F. Toss quartered potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread in a single layer on a large baking sheet. Roast for 20 to 25 minutes, flipping once halfway, until golden and crispy.
  3. Toss trimmed green beans with olive oil, salt, pepper, and garlic powder. Spread on a second baking sheet. Roast alongside the potatoes for the last 12 to 15 minutes until blistered and tender-crisp.
  4. Remove steak from marinade and pat each cube completely dry with paper towels. Heat a 12-inch cast iron skillet over medium-high until it just begins to smoke. Sear steak in two or three batches for 2 to 3 minutes per side until deeply browned. Do not crowd the pan. Transfer to a plate.
  5. In the same skillet, add minced garlic and cook for 30 seconds, stirring constantly. Add balsamic vinegar, beef broth, honey, and soy sauce. Scrape up the brown fond from the bottom of the pan. Simmer for 2 minutes until the glaze thickens and turns glossy. Return all steak cubes and toss to coat.
  6. Divide roasted potatoes and green beans into plates or meal prep containers. Top with Garlic Balsamic Steak Bites and spoon the remaining pan glaze over everything.

Notes

Pat steak completely dry before searing for the best crust. Sear in batches only to keep pan temperature high. Use the fond left in the pan for maximum glaze depth. Start potatoes first and add green beans for the final 12 to 15 minutes so both finish together. Low-sodium soy sauce recommended throughout to manage the sodium content. Stores in airtight containers for up to 4 days. Add a splash of beef broth when reheating.