Steak Bites! Yes, please. Won’t these make everyone around you happy? Make lots, because the combination of Mis Rubin’s Steak Marinade and Black Magic will make these scrumptious morsels of meat disappear f.a.s.t. This duo of MR’s “magic marinade” might just become your new bestest most favorite steak! (They’re even delish cold from the fridge, in the rare instance there are any leftover.) Dip the charred bites into the snazzy lightly sweetened cream... oh MY! This recipe works GREAT on Blackstone Griddles! Perfect for your teppanyaki meals too.
Makes about 40 pieces
4 pounds thick cut rib-eyes, cut into bite-sized cubes
1 lb. large white mushrooms, ends trimmed
Mis Rubin’s Steak Marinade
Mis Rubin’s Black Magic
Cooking oil
Honey Horseradish Whipped Cream
1/2-pint heavy whipping cream
1/4 cup honey
2 heaping tablespoons horseradish
1 tablespoon mayonnaise (Duke’s preferred)
Whip cream until stiff peaks form. Blend in remaining ingredients. Put into dip’n bowl and dust with Black Magic!
Serve alongside Steak & Mushroom Bites.
Put beef and mushrooms in separate zippered bags and douse each generously with Mis Rubin’s Steak Marinade. Let them hang out for about 30 minutes, tossing every few minutes to evenly marinate.
Drain steak bites and spread onto a foil lined tray. (See gravy suggestion below for marinade.) Season generously with Mis Rubin’s Black Magic. Let these sit while cooking mushrooms.
Heat (lightly oiled ) grill pan or griddle until medium-hot over gas or charcoal. Using slotted spoon, put mushrooms from marinade onto hot grill pan. Toss about for a nice sear on all sides. Once mushrooms are cooked, drain any juices that cooked out of them.* Oil pan again and repeat with steak bites, cooking to desired doneness. (We like to cook to rare/med-rare.) Toss together with mushrooms and serve with whipped cream.
Optional: Heat the marinade from steak and mushroom bags just to a boil (165F) to make it safe for consumption. For a “gravy” to pour over, make a slurry with a heaping tablespoon of cornstarch and juices cooked out of the mushrooms (with a bit of water if needed). Whisk into heating marinade, reduce heat to med-low and whisk until thick for several minutes.
Note: Be careful not to overcook as the meat will continue cooking a bit after removing from heat.