Description
Spicy Peppercrust Steak Chunks bring a kick to your dinner! Mama Tessa shares her easy recipe, full of flavor and personal kitchen stories.
Ingredients
Scale
- For the Steak:
- 1.5 lbs boneless sirloin steak, cut into 1-inch chunks
- 2 tbsp olive oil, divided
- The Peppercrust Magic:
- 2 tbsp coarsely ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Flavor Enhancers:
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- Finishing Touches:
- Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Prep the Steak Chunks:: First things first, get that sirloin steak out and pat it *really* dry with paper towels. This step is crucial, seriously, don’t skip it! Moisture is the enemy of a good crust, and we’re aiming for glorious, crispy Spicy Peppercrust Steak Chunks. Cut the steak into roughly 1-inch chunks, trying to keep them fairly uniform. This ensures even cooking, which means no sad, overcooked bits or raw surprises. I always forget to pat dry sometimes, and then I’m left wondering why my sear isn’t perfect, oops!
- Mix the Peppercrust:: In a small bowl, combine your coarsely ground black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and kosher salt. Give it a good whisk to make sure everything is evenly distributed. This is your flavor powerhouse, the magic dust for our Spicy Peppercrust Steak Chunks. I once just sprinkled everything individually, and let me tell you, some chunks were fiery hot and others barely seasoned. Mixing it all up beforehand saves you from that kind of unevenness, trust me!
- Coat the Steak:: Toss the steak chunks with a tablespoon of olive oil in a medium bowl. Then, sprinkle your peppercrust mixture over the oiled steak, tossing again until each piece is beautifully and evenly coated. You want a generous layer, really stick it on there! This is where you start to smell the promise of something amazing. Don’t be afraid to use your hands; it’s the best way to ensure every little chunk gets its fair share of flavor. It’s a little messy, but so worth it!
- Heat the Skillet:: Place a large cast-iron skillet over high heat. Let it get *super* hot, like almost smoking. This is non-negotiable for achieving that incredible, crispy crust on your Spicy Peppercrust Steak Chunks. Add the remaining tablespoon of olive oil to the hot skillet, swirling to coat the bottom. You should see it shimmer immediately. I’ve definitely rushed this step before, thinking “it’s hot enough,” and ended up with a less-than-stellar sear. Patience here is a virtue, my friend.
- Sear the Steak:: Carefully add the coated steak chunks to the hot skillet in a single layer, making sure not to overcrowd the pan. If you have too many, work in batches. Overcrowding drops the pan temperature and prevents that beautiful crust from forming; the steak will steam instead of sear. Cook for 2-3 minutes per side, turning with tongs, until each chunk is nicely browned and crusted. You’ll hear that satisfying sizzle and the kitchen will start to smell divine!
- Rest and Serve:: Once your Spicy Peppercrust Steak Chunks are beautifully seared to your liking (I prefer mine medium-rare to medium), remove them from the skillet and transfer them to a plate. Let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the steak tender and juicy. Honestly, this step is often overlooked, but it makes all the difference! The outside will be spicy and crispy, the inside tender. Enjoy!