Griddle-Seared Steak Bites with Optional Berry Twist

Yields: 4-6 servings
Prep time: 15-30 minutes (includes optional marinating)
Cook time: 8-12 minutes
Ingredients:
For the Steak:
1.5 – 2 lbs sirloin, ribeye, or flank steak, cut into 1 to 1.5-inch thick pieces or smaller steaks
1-2 tbsp olive oil or avocado oil (for griddle)
Salt and freshly ground black pepper to taste
Classic Steak Seasoning Option:
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for a kick)
1 tbsp dried herbs (like thyme, rosemary, or an Italian blend)
OR
Berry Juice Marinade Option (Inspired by the Caprisun):
1 cup berry juice (like Caprisun Berry 100% Juice or other berry juice blend)
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary (optional)
Salt and pepper to taste
Optional for Serving:
Garlic herb butter (for melting over hot steak)
Fresh chopped parsley or chives
Your favorite steak sauce or chimichurri
Instructions:
Prepare the Steak:
Pat the steak pieces dry with paper towels. This is crucial for a good sear.
For Classic Seasoning: Drizzle the steak pieces with a little olive oil (if not using much on the griddle) then season generously with salt, pepper, and your chosen classic steak seasoning blend. Rub it in well.
For Berry Juice Marinade: In a bowl, whisk together the berry juice, soy sauce, Worcestershire, olive oil, minced garlic, and rosemary (if using). Add the steak pieces, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Do not marinate for too long with fruit juices, as the acidity can start to break down the meat too much. When ready to cook, remove steak from marinade and pat dry. Season with salt and pepper.
Preheat Griddle:
Heat your Blackstone griddle to medium-high to high heat. You want it smoking hot for a good sear.
Add 1-2 tablespoons of olive oil or avocado oil to the griddle surface.
Sear the Steak:
Carefully place the seasoned steak pieces onto the hot griddle, ensuring they are in a single layer and not overcrowding the griddle. Work in batches if necessary.
Sear for 3-4 minutes per side for medium-rare, or longer for more well-done. Look for a deep brown, crusty sear.
Use tongs to turn the steak pieces to sear all sides if desired.
Tip: If you want to check doneness, use an instant-read thermometer:
Rare: 125-130°F
Medium-Rare: 130-135°F
Medium: 135-140°F
Medium-Well: 140-150°F
Well-Done: 150°F+
Rest the Steak:
Once cooked to your desired doneness, remove the steak pieces from the griddle and place them on a cutting board or plate.
Loosely tent them with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, keeping the steak tender and flavorful.
Optional: Place a pat of garlic herb butter on top of each hot steak piece as it rests for extra flavor and richness.
Serve:
Serve the steak bites immediately with your favorite side dishes. A sprinkle of fresh parsley or chives adds a nice touch.