Easy Firecracker Steak Bites Recipe – Spicy, Garlicky, and Ready in 30 Minutes

If you like bold flavor but don’t want to spend all night in the kitchen, these Firecracker Steak Bites are a solid option. They’re basically bite-sized pieces of sirloin, seared quickly in a hot pan, then tossed in a simple spicy garlic butter sauce. Nothing fancy, just straightforward ingredients that come together fast. Firecracker Steak Bites work well as a casual appetizer or an easy weeknight main with rice, potatoes, or a simple salad on the side.

The heat is adjustable, the texture is tender with a little crust on the outside, and the whole thing comes together in one skillet. It’s the kind of recipe you can throw together after work, when you’re hungry and not really in the mood for complicated steps or a big cleanup.

Ingredients for this Firecracker Steak Bites.

Here’s exactly what you’ll need to make these Firecracker Steak Bites. Nothing wild or hard to find, just a few pantry basics and a good piece of steak.

• 1.5 lb sirloin steak, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp hot sauce (such as a cayenne-based hot sauce)
• 1 tbsp brown sugar, packed
• 1 tbsp soy sauce
• 0.25 tsp crushed red pepper flakes
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh parsley

The sirloin steak is a nice middle ground: tender enough for quick cooking, but not overly fussy or expensive. The olive oil, kosher salt, black pepper, paprika, garlic powder, and onion powder build a simple base layer of flavor before the steak even hits the pan. Then the firecracker part comes from the unsalted butter, minced garlic, hot sauce, brown sugar, soy sauce, crushed red pepper flakes, and fresh lime juice, which turn into a glossy, spicy coating. A little chopped fresh parsley on top adds color and a fresh note at the end.

Instructions

These Firecracker Steak Bites are cooked in one skillet and come together quickly. If you can chop, stir, and stand by a hot pan for a few minutes, you’re good.

1. Dry the steak cubes.
   Start by patting the sirloin steak cubes dry with paper towels. This small step makes a big difference. When the surface is dry, the steak sears better and develops that nice browned crust instead of steaming in its own juices.

2. Season the steak.
   In a medium bowl, toss the steak cubes with 1 tablespoon of olive oil, kosher salt, black pepper, paprika, garlic powder, and onion powder. Use your hands or a spoon to coat every piece. You want the seasoning to cling to the steak, not just sit at the bottom of the bowl.

3. Let the steak rest briefly.
   Let the seasoned steak rest at room temperature for about 10 minutes. This takes the chill off the meat so it cooks more evenly, and it gives the spices a moment to settle in.

4. Whisk the firecracker sauce.
   While the steak rests, make the sauce. In a small bowl, whisk together the melted unsalted butter, minced garlic, hot sauce, brown sugar, soy sauce, crushed red pepper flakes, and fresh lime juice until smooth. The butter makes it rich, the hot sauce and crushed red pepper flakes bring the heat, the brown sugar softens the edges, and the soy sauce and lime juice add depth and brightness.

5. Heat the skillet.
   Place a large heavy skillet on the stove over medium-high heat. Add the remaining 1 tablespoon of olive oil. Let the oil heat until it’s hot and shimmering. If you tilt the pan and the oil moves easily and looks thin and glossy, you’re there.

6. Sear the steak bites.
   Arrange the steak cubes in a single layer in the hot skillet. Try not to crowd them; a little space between each piece helps them sear properly. Let them cook for 2 to 3 minutes without moving them. It’s tempting to poke and stir, but leaving them alone gives you that good crust.

7. Flip and cook to your liking.
   Flip the steak bites and cook for another 2 to 3 minutes, or until they’re browned on the outside and cooked to your preferred doneness. If you like them more on the medium side, lean toward the shorter cooking time; for more well done, give them a bit longer, but keep an eye on them so they don’t dry out.

8. Add the firecracker sauce.
   Reduce the heat to medium-low. Pour the firecracker sauce into the skillet over the steak bites. It will sizzle a bit when it hits the pan. Stir to coat all the pieces evenly, scraping up any browned bits from the bottom of the skillet as you go.

9. Simmer briefly.
   Let the steak simmer in the sauce for 1 to 2 minutes, stirring occasionally, until the sauce slightly thickens and clings to the steak bites. You’re not trying to boil it down into a glaze, just give it a moment to come together and hug the meat.

10. Finish with parsley and serve.
    Remove the skillet from the heat and sprinkle the chopped fresh parsley over the firecracker steak bites. Serve them straight from the pan while they’re hot, with a spoon to scoop up the extra sauce.

Cook and Prep Times

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: About 30 minutes
• Servings: 4 portions

Nutritional information

The following values are approximate and will vary slightly depending on the exact steak and hot sauce you use, but this gives you a general idea per serving.

• Calories: 420 kcal
• Carbohydrates: 7g
• Protein: 33g
• Fat: 28g
• Saturated fat: 11g
• Sodium: 790mg
• Fiber: 0g
• Sugar: 5g

These Firecracker Steak Bites are definitely on the richer side, thanks to the steak and butter, but they’re also high in protein. If you want to balance the meal a bit, you can pair them with lighter sides like a green salad or steamed vegetables, while still enjoying the full flavor of the dish.

Frequently asked questions

Can I use a different cut of steak for Firecracker Steak Bites?

Yes. Sirloin works well because it’s tender and cooks quickly, but you can also use other cuts that do well with fast, high-heat cooking, such as strip steak or a well-marbled ribeye. Just make sure you still trim and cut the steak into 1-inch cubes and follow the same steps: pat it dry, season it with the olive oil, kosher salt, black pepper, paprika, garlic powder, and onion powder, then sear it in the hot skillet before adding the firecracker sauce made from unsalted butter, minced garlic, hot sauce, brown sugar, soy sauce, crushed red pepper flakes, and fresh lime juice. The key is to avoid very tough cuts that need long, slow cooking.

How spicy are these Firecracker Steak Bites and how can I adjust the heat?

The heat level depends mostly on your hot sauce and the crushed red pepper flakes. As written, with 2 tablespoons of hot sauce and 0.25 teaspoon of crushed red pepper flakes, the Firecracker Steak Bites have a noticeable kick, but they’re usually still manageable for people who like a bit of spice. If you’re sensitive to heat, you can reduce the hot sauce slightly or leave out the crushed red pepper flakes, while keeping everything else the same: the unsalted butter, minced garlic, brown sugar, soy sauce, and fresh lime juice will still give you a flavorful sauce. On the other hand, if you like things really spicy, you can add a pinch more crushed red pepper flakes or choose a hotter style of hot sauce.

What should I serve with Firecracker Steak Bites?

These Firecracker Steak Bites are flexible. You can keep it simple and serve them as a stand-alone appetizer, letting people spear the steak cubes and scoop up some of the firecracker sauce from the skillet. For a full meal, they go well with plain sides that don’t fight the flavor: rice, roasted potatoes, or a basic salad all work nicely. Whatever you choose, keep in mind that the steak is already packed with flavor from the olive oil, kosher salt, black pepper, paprika, garlic powder, onion powder, unsalted butter, minced garlic, hot sauce, brown sugar, soy sauce, crushed red pepper flakes, fresh lime juice, and chopped fresh parsley, so simple sides tend to pair best.

Firecracker Steak Bites

Tender steak cubes seared in a hot skillet, then coated in a simple spicy garlic butter “firecracker” sauce for a quick, flavorful meal or appetizer.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 4

Calories 420 kcal

Ingredients

  

• 1.5 lb sirloin steak, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp hot sauce (such as a cayenne-based hot sauce)
• 1 tbsp brown sugar, packed
• 1 tbsp soy sauce
• 0.25 tsp crushed red pepper flakes
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh parsley

Instructions

 

• Pat the sirloin steak cubes dry with paper towels to help them sear properly and develop a good crust.
• In a medium bowl, toss the steak cubes with 1 tablespoon of olive oil, kosher salt, black pepper, paprika, garlic powder, and onion powder until evenly coated.
• Let the seasoned steak rest at room temperature for about 10 minutes while you prepare the firecracker sauce.
• In a small bowl, whisk together the melted unsalted butter, minced garlic, hot sauce, brown sugar, soy sauce, crushed red pepper flakes, and fresh lime juice until smooth and combined.
• Heat the remaining 1 tablespoon of olive oil in a large heavy skillet over medium-high heat until the oil is hot and shimmering but not smoking.
• Arrange the steak cubes in a single layer in the hot skillet, leaving a little space between each piece so they sear instead of steam.
• Sear the steak bites for 2 to 3 minutes without moving them, then flip and cook for another 2 to 3 minutes, or until browned on the outside and cooked to your desired doneness.
• Reduce the heat to medium-low, then pour the firecracker sauce over the steak bites, stirring to coat all the pieces evenly.
• Let the steak simmer in the sauce for 1 to 2 minutes, stirring occasionally, until the sauce slightly thickens and clings to the steak bites.
• Remove the skillet from the heat and sprinkle the chopped fresh parsley over the firecracker steak bites before serving.