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There are so many ways to enjoy these bite-sized pieces of steak: we passed them around on appetizer skewers with a steak sauce dip for dunking, but they’d also make a satisfying main dish with roasted potatoes and veggies on the side, or would be mouthwatering tossed into a crisp steak salad.

Cooking up these steak medallions in a cast iron skillet gives you meat that’s incredibly juicy on the inside with a crisp browned crust on the outside. Look at that sizzle! Note to those on a marinade crusade: this one is definitely not restricted to steak–we’ve been putting ours on sheet pan chicken and roasted carrots.

Because of the sugars from the honey in the marinade, the steak may brown faster than you’re used to. Make sure to keep a close eye on it so that it does not burn.

If the steak is browned before the inside is cooked to your liking, you can finish cooking the steak on a lined baking sheet in a 350°F/176°C oven.


About 2 lbs of top sirloin steak, sirloin tip steak, or hanger steak
¼ cup balsamic vinegar
¼ cup honey
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed chili flakes
2 cloves garlic, minced
1 teaspoon ground black pepper
1½ teaspoons minced fresh rosemary (about 1 large sprig)
2 tablespoons vegetable or canola oil
Salt, to taste (optional)


Cut the steak into 1-inch cubes and set aside.
In a large bowl combine the balsamic vinegar, honey, vegetable oil, soy sauce, chili flakes, minced garlic, black pepper, and minced rosemary. Whisk to combine.
Place the cubes of steak into a large zip-top plastic bag. Pour in marinade, close up the top of the bag, and allow the steak to marinate for 1 to 4 hours.
Remove the steak from the marinade and allow it to drain well …