Sometimes I like to showcase a single ingredient. That’s the case with these beef cubes. While beef can be used in all sorts of other ingredients, it is a wonderful stand-alone ingredient. When you have a craving for beef, you can’t miss with this delicious dish. This dish can also be paired with grilled baked potatoes or foil pack summer vegetables.
MAKES: 4 small servings | PREP TIME: 20 minutes | GRILL TIME: 30 minutes | REST TIME: 5 minutes
Foil needed: 8 (12 x 12-inch) pieces
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
BEEF CUBE INGREDIENTS:
- 1 pound top sirloin steak
- 6 tablespoons (¾ stick) butter
- 2 teaspoons minced garlic
- kosher salt and freshly ground pepper, to taste
- 1 tablespoon chopped fresh parsley
- In a medium bowl, combine the marinade ingredients.
- Cut the steak in 1½-inch chunks, removing any excess fat and gristle, and pour the marinade mix over the meat. It’s best if you can do this an hour before putting foil packs together.
- Melt the butter in a small pan over low heat on the stovetop or grill.
- Stir in the garlic, salt, and pepper.
- Set out 4 pieces of foil and place beef chunks in the center of each.
- Drizzle butter over the beef chunks for each.
- Cover each piece with the remaining foil and seal on all sides, using a blanket fold.
- Grill each foil packet over medium-high heat for 15 minutes. Then, flip and grill for another 15 minutes.
- Carefully puncture the top layer of each packet to allow steam to release after removing from the grill, and let rest for 5 minutes.
- For added visual appeal, put all servings of beef chunks on the hot grill grates for 30 seconds, then flip and grill for an additional 30 seconds, or until the beef is caramelized and has grill marks.
- Garnish with the parsley just before serving each packet.
Fun Fact: Are grill marks critical for making your grilled meat tasty? The answer to that question is “no”—branding food with crosshatch marks is simply showmanship. Most people don’t notice a flavor difference. We eat with our eyes and our taste buds, though, so if you want to mark or brown up food, it’s all good. Grill-marked food has great eye appeal.
Note: Using high heat to brown meat with the Maillard reaction—a chemical interaction between amino acids and sugars—changes the molecular structure of food and adds flavor. But that is best achieved with even browning across the entire surface of the food. And yes, you can do that on hot grill grates.
Quick Tip: You can purchase grill grates when caramelizing the beef chunks to avoid your food falling between the grates.