Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz
Artscroll/November 2016
meat • freezes well • yields 6-8 servings

These little bites of steak are simple, sophisticated hors d’oeuvres. The hoisin-based marinade tenderizes the meat, infusing each tidbit with both sweet and savory flavors. Serve these on toothpicks or on a bed of rice or quinoa as a main dish, too.

1 London broil or 3 boneless rib eye steaks (about 2 lb/1.8 kg total)
kosher salt
freshly ground black pepper
4 cloves garlic, minced
(about 2 tsp)
½ cup hoisin sauce
¼ cup ketchup
3 Tbsp pure maple syrup
2 Tbsp seasoned rice vinegar
grapeseed oil, for frying

Cut meat into ¾-inch chunks; place into a resealable plastic bag.
Sprinkle meat with salt, pepper, and garlic. Add hoisin sauce, ketchup, maple syrup, and vinegar. Seal tightly. Marinate for 1 hour, or up to 24 hours in the refrigerator. Turn bag over occasionally so meat is covered with marinade.
Remove bag from refrigerator. Remove steak from marinade; reserve marinade.
Heat oil in a large skillet over medium heat. Working in batches, fry meat until browned on all sides, turning meat as needed.
Meanwhile, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer for 5 minutes to create sauce.
Serve meat on small skewers or toothpicks. Drizzle sauce over meat or pour sauce into a small serving bowl for dunking.
Norene’s Notes
Variation: Instead of beef, substitute boneless skinless chicken breasts, cut into chunks.
For a pretty presentation, spear a cherry or grape tomato on one end of each skewer.
Leftover steak bites are a great addition to green or grain-based salads.