Grilled Steak Bites with Red Wine Pan Sauce

4.73 from 11 votes
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When it comes to easy appetizers when grilling up a meal, these Grilled Steak Bites are the answer. Seasoned with savory spices and finished with a red wine pan sauce, they are irresistible! Use sirloin for a beefy and affordable cut, or your favorite cut of beef.

This is a great one pan dish.
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When we are spending an afternoon outside, grilling, we love to add some simple appetizers since our grill is already on (why not use it for the appetizers too?!). These steak bites are an easy way to get the most of the grill, but of course could be easily adapted to cooking on the stovetop too.

Steak Bite Cut – Sirloin

Two sirloin steaks on a plate
Sirloin Steaks.

For the steak cut our favorite go to is sirloin. The flavor is beefy, the marbling is nice and tender, and it is more affordable than other cuts. Other alternatives could include Teres Major from the shoulder, NY Strip if you have a bigger budget, or even Tri Tip (also from the sirloin).

Seasoning

For the steak bites seasoning, we’re using a simple combination of five ingredients all built to be savory.

  • Chili Powder
  • Kosher Salt
  • Coarse Black Pepper
  • Granulated Garlic
  • Smoked Paprika

If you like heat, then add some cayenne to the rub to spice up the flavor.

Supplies for Grilled Steak Bites

We use a 10-inch cast iron pan. High heat gloves are really helpful when moving the pan around on a hot grill.

Steak Bites Recipe

This meal comes together quickly. Some prep helps to make it an easy cook.

Cubes of seasoned raw beef cubes in a glass bowl
  1. Start with combining all the rub ingredients in a small bowl.
  2. Next cut the sirloin into 1-inch cubes and place in a separate large bowl.
  3. Pour olive oil and steak seasoning in the bowl and stir to incorporate. You can season right before cooking or up to 24 hours in advance.
  4. Prepare the pan sauce ingredients and have a clean serving platter ready to reserve the steak when it’s done.

Preparing the Grill for the Steak Bites

Steak bites in a cast iron pan cooking on the grill
  1. Prepare grill for direct heat targeting 400 degrees Fahrenheit in the cooking chamber. As the grill warms up, place a cast iron pan (or other grill safe pan) in the grill to warm up as well.
  2. Add olive oil to the hot pan and then add the seasoned steak pieces. It will sizzle quickly, be sure to move the steak around so it’s all touching the pan. Close the lid and let the steak bites grill for 3 minutes. After 3 minutes, start moving the bites around in the pan with tongs. Continue grilling another 3 minutes. Take the temperature of a few of the steak pieces using a good quality instant read thermometer like the Thermoworks MK4 Thermapen. It should ready close to 125, if it’s under 125 then keep turning until they reach the range of 125 – 130 degrees Fahreheit. Then remove steak and place into the clean bowl.
  3. Now it’s time to make the pan sauce in the same cast iron pan that the meat was cooking in.

Note: The pan will likely have liquid from the fat rendering out of the beef. That is normal. If you don’t want the fat, discard it before making the pan sauce (but it adds a lot of flavor).

Grilled steak bites in a cast iron pan with a red wine pan sauce

Red Wine Pan Sauce

The goal is to deglaze the pan, and use all the fat and trimmings from grilling the steak. Then when the sauce is done, add the steak back into the pan.

  1. Add butter and shallots to the pan and stir while the pan remains on the grill. This will start the deglaze process. After 3 – 4 minutes, when shallots are soft, add the garlic and stir for 1 minute.
  2. Add the wine and balsamic vinegar and continue to stir until all the flavor bits in the pan are scraped off and the sauce is incorporated together.
  3. Add the steak bites back into the pan, toss together and then place them in a serving bowl.

The consistency of the sauce is meant to be thin, not thick. A serving dish with depth is best to maximize sauce flavor and the steak. Or just serve out of the pan!

A grilled steak bite on a fork

Alternatives

If you want to keep it really simple and avoid the red wine pan sauce, then substitute the wine pan sauce for your favorite barbecue sauce. The sauce will still deglaze the pan and the sugar will make a thick coating for the steak bites. Plan 1 cup of sauce, quickly stir in the pan to deglaze, and then add the steak bites back in to coat.

No Grill? You can also make these steak bites on the stovetop. Instead of cooking on the grill, set the pan to medium-high heat, and adjust the heat as needed while the meat cooks on the cast iron pan.

Serve the steak bites with toothpicks or portion out. Either way they make for a simple yet flavorful steak appetizer.

Other Grilled Appetizer Ideas

Grilled Steak Bites.
4.73 from 11 votes

Grilled Steak Bites Recipe with Red Wine Pan Sauce

Savory seasoned sirloin bites grilled in a cast iron pan and then finished with a quick red wine pan sauce.
Prep: 15 minutes
Cook: 10 minutes
Servings: 6 people
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Ingredients 

Seasoning

  • 1 tablespoon chili powder
  • ½ tablespoon kosher salt
  • ½ tablespoon coarse black pepper
  • ½ tablespoon granulated garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper, (Optional for heat)

Steak Bites

  • 1 ½ pounds sirloin, Cut into one inch cubes.
  • 2 tablespoona extra virgin olive oil, Separated. One for seasoning the meat, one for the pan.
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely diced shallots
  • 2 cloves garlic, finely minced
  • ¼ cup dry red wine
  • 1 tablespoon balsamic vinegar

Instructions 

  • Preheat Grill. Prepare grill for direct heat targeting 400 degrees Fahrenheit in the cooking chamber. As the grill warms up, place a cast iron pan (or other grill safe pan) in the grill to warm up as well.
  • Season. Combine rub ingredients in a small bowl. Place sirloin cubes in a large bowl and cover with olive oil and the rub. Mix together with your hands.
  • Grill Sirloin. Add olive oil to the hot pan and then add the seasoned steak pieces. It will sizzle quickly, be sure to move the steak around so it’s all touching the pan. Close the lid and let the steak bites grill for 3 minutes. After 3 minutes, start moving the bites around in the pan with tongs. Continue grilling another 3 minutes. Take the temperature of a few of the steak pieces using a good quality instant read thermometer. It should ready close to 125, if it’s under 125 then keep turning until they reach the range of 125 – 130 degrees Fahrenheit. Then remove steak and place into the clean bowl.
  • Make Pan Sauce. Add butter and shallots to the pan and stir while the pan remains on the grill. This will start the deglaze process. After 3 – 4 minutes, when shallots are soft, add the garlic and stir for 1 minute. Add the wine and balsamic vinegar and continue to stir until all the flavor bits in the pan are scraped off and the sauce is incorporated. About 2 minutes.
  • Return Steak to Pan. Add the steak bites back into the pan, toss together and then place them in a serving bowl.

Notes

Stovetop: You can make this on the stovetop as well. Simply repeat steps over medium-high heat on the burner. Adjust heat down if it’s too hot.
Variation: If you like sweeter style sauce, you can sub the pan sauce for your favorite BBQ sauce. Simply remove the steak bites and pan from heat. Then add 1 cup of BBQ sauce, stir to combine with bits in the pan and toss back the steak bites. Try our Kansas City Style Sauce if you want to make your own.

Nutrition

Calories: 212kcal | Carbohydrates: 3g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 670mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 212
Keyword: grilled steak bites, steak bite recipe, steak bites
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Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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5 Comments

  1. 5 stars
    I tried this recipe using before cubes after an 8hr marinade of olive oil and a few cloves of garlic to tenderize the meat. I grilled the meats and formed the sauce in a high carbon steel skillet and applied the rest of the recipe as listed and it was delicious.

  2. 5 stars
    Seeing this recipe inspired me to get a cast iron skillet! Tried it tonight and the results were fantastic!! Cast iron skillet, where have you been all my life? Keep the great recipes coming!

  3. So happy I ran across this site – it was the unique name – Vindulge – that caught my eye. We live in Northern California wine country – not Napa or Sonoma. Going to give this a go and get back to you. Looks delicious!

    1. Welcome Dave! Don’t forget to sign up for our newsletter for more great recipes and our ramblings. 🙂