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Spicy Garlic Steak Bites with Creamy Cheddar Grits

Juicy, seared steak bites tossed in a savory garlic-soy glaze, served over a bowl of rich, cheesy grits and topped with fresh avocado and chilies.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak Bites
  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp Worcestershire sauce
Creamy Grits/Polenta
  • 1 cup yellow cornmeal or grits
  • 2 cups chicken broth
  • 2 cups milk whole
  • 1 cup cheddar cheese sharp, shredded
  • 2 tbsp butter
Toppings
  • 1 avocado sliced
  • 2 green onions chopped
  • 1 red chili pepper sliced

Equipment

  • Cast iron skillet
  • Medium saucepan
  • Whisk
  • Chef's knife

Method
 

  1. In a saucepan, bring broth and milk to a boil. Slowly whisk in cornmeal. Reduce heat to low, cover, and simmer 20-25 mins until creamy.
  2. Stir butter and cheddar cheese into the cooked polenta until melted. Keep warm.
  3. While polenta cooks, toss steak cubes with salt and pepper. Heat skillet over high heat with olive oil.
  4. Sear steak bites in a single layer for 1-2 mins per side until browned. Remove steak from pan.
  5. Reduce heat to medium. Add butter and minced garlic to the skillet; cook 30 seconds.
  6. Stir in soy sauce, honey, and Worcestershire sauce. Return steak to pan and toss to coat in glaze.
  7. Serve steak bites over bowls of creamy polenta. Top with avocado, green onions, and fresh chilies.

Notes

For extra heat, add red pepper flakes to the sauce or drizzle with chili crisp oil before serving. Polenta thickens as it cools; add milk to thin if reheating.