Smoky Paprika Chimichurri Steak Bites
Smoky Paprika Chimichurri Steak Bites is an Argentinian recipe categorized as appetizer, main course, with 15 min of prep, 10 min of cooking, and 25 min total. It yields 4 servings.
About This Recipe
Smoky Paprika Chimichurri Steak Bites is an Argentinian recipe categorized as appetizer, main course, with 15 min of prep, 10 min of cooking, and 25 min total.
Smoky Paprika Chimichurri Steak Bites is organized around flank steak, cut into even bite-size pieces (500g), olive oil, divided (30mL), smoked paprika (4g), garlic powder (1.5g), prepared as one clear dish.
The Argentinian character stays clear because the listed ingredients do the work of building the dish.
Start with Combine the smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
Next, Pat the steak dry and toss it with the spice mixture until evenly coated.
The remaining ingredients round out Smoky Paprika Chimichurri Steak Bites, adding onion powder (1.5g), salt (6g), black pepper (1.5g), fresh parsley, finely chopped (15g).
Use the listed quantities and timing as the baseline, then taste and adjust only where the recipe gives room to do so.
Serve Smoky Paprika Chimichurri Steak Bites according to the recipe yield and pair it with the sides or garnishes listed in the serving notes.
Mealtime: Appetizer, Main Course
Cuisine: Argentinian
Dietary Preferences: Gluten-Free, High-Protein
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Game Day
Nutritional Information (per serving)
Nutrition Facts per Serving (approximately 4 servings):
290
29g
18g
4g
3g
1g
0g
650mg
Ingredients
- 1 lb flank steak, cut into even bite-size pieces (500g)
- 2 tablespoons olive oil, divided (30mL)
- 2 teaspoons smoked paprika (4g)
- 1/2 teaspoon garlic powder (1.5g)
- 1/2 teaspoon onion powder (1.5g)
- 1 teaspoon salt (6g)
- 1/2 teaspoon black pepper (1.5g)
- 1/4 cup fresh parsley, finely chopped (15g)
- 1 small garlic clove, minced
- 2 tablespoons red wine vinegar (30mL)
- 1 tablespoon lemon juice (15mL)
- 1/4 teaspoon red pepper flakes (0.5g)
Utensils
- Mixing bowl
- Skillet
- Spatula
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Serving dish
- Tongs
- Small bowl
Step by Step Instructions
- Combine the smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
- Pat the steak dry and toss it with the spice mixture until evenly coated.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
- Add the steak in one uncrowded layer, working in batches if necessary.
- Cook for 3 to 4 minutes total, turning to brown multiple sides, until the thickest bite reaches 145°F (63°C) for medium doneness.
- Meanwhile, stir together the parsley, minced garlic, red wine vinegar, lemon juice, red pepper flakes, and remaining 1 tablespoon olive oil.
- Transfer the steak to a plate and rest it for at least 3 minutes.
- Spoon the chimichurri over the rested steak bites or serve it alongside for dipping.
- Serve the Smoky Paprika Chimichurri Steak Bites immediately.
Variations & Serving Suggestions
- Swap in cilantro or add a splash of lime juice for a brighter chimichurri kick.
- Scatter crumbled feta or blue cheese over the steak bites just before serving for extra richness.
- Pair the bites with a refreshing salad or creamy avocado dip, or serve them over fluffy quinoa or rice for a heartier meal.
- Thread them onto skewers for a festive appetizer that’s sure to be a hit.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Smoky Paprika Chimichurri Steak Bites into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Smoky Paprika Chimichurri Steak Bites gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, mixing bowl, small bowl, large heavy skillet, instant-read thermometer.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Recipe FAQs & Cooking Guidance
Can I use another cut of steak?
Yes. Replace the 1 pound flank steak with 1 pound skirt steak, bavette, or top sirloin. Cut it into even bite-size pieces and use temperature, rather than time alone, to judge doneness.
Can I season the steak ahead?
Yes. Coat the steak with the measured smoked paprika, garlic powder, onion powder, salt, and pepper up to 4 hours ahead and refrigerate it covered. This is a dry seasoning step, not an acidic marinade; pat the pieces dry again before searing if moisture collects.
Can I make the chimichurri ahead?
Yes. Mix the parsley, fresh garlic, red wine vinegar, lemon juice, red pepper flakes, and the reserved tablespoon of olive oil up to one day ahead. Refrigerate it covered and let it stand at room temperature for about 20 minutes before serving.
What sides pair well with the steak bites?
Roasted potatoes, grilled vegetables, crisp slaw, or a simple green salad balance the smoky steak and sharp chimichurri. Crusty bread is useful for the remaining sauce.