Ingredients
- 1 1/2 lb sirloin or top-round steak, trimmed and cut into 1-inch cubes
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp cornstarch
- 1 Tbsp neutral oil (e.g. avocado or canola)
- 2 Tbsp unsalted butter
- 2–3 cloves garlic, minced
- 1 Tbsp chopped parsley
- 1 tsp Worcestershire sauce
- 1–2 tsp hot honey (optional)
Equipment
- air fryer
- mixing bowls
- tongs
- skillet or cast iron pan
- small saucepan (for garlic butter)
- thermometer to check doneness
Method
- Pat steak dry. Toss with salt, pepper, paprika, garlic powder, and onion powder. Sprinkle cornstarch and toss again; drizzle with oil to coat.
- Air Fryer: 400°F (205°C), cook in a single layer 6–8 minutes, shaking once, until internal temp reaches 130–145°F.
- Melt butter in a small pan with garlic until fragrant. Stir in parsley and Worcestershire sauce.
- Toss cooked steak nuggets with garlic butter (and hot honey, if using). Rest 3 minutes and serve.
Nutrition
Calories: 370kcalCarbohydrates: 2gProtein: 36gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 580mgPotassium: 520mgSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 3mg
Notes
Cuts: Sirloin offers the best balance of tenderness and flavor; strip or ribeye is richer; top round is lean — avoid overcooking.
USDA guidance: Cook beef to 145°F and rest 3 minutes.
Tip: Preheat the empty air-fryer basket 3 minutes for extra crust.
Alternate Methods: Skillet: Cast iron, high heat, 1–2 min/side, toss with butter off heat. Oven: 450°F (230°C) for 8–12 min; broil 1 min for color.
USDA guidance: Cook beef to 145°F and rest 3 minutes.
Tip: Preheat the empty air-fryer basket 3 minutes for extra crust.
Alternate Methods: Skillet: Cast iron, high heat, 1–2 min/side, toss with butter off heat. Oven: 450°F (230°C) for 8–12 min; broil 1 min for color.
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