Irresistible, marinated steak bites are served with perfectly browned gnocchi in this quick and easy, family favorite meal. This Seared Steak and Gnocchi Skillet combine the richness of tender beef with the convenience of gnocchi. This dish is a perfect blend of flavors and textures, making it a delightful meal for any occasion. Whether you’re a busy parent looking to impress your family or just wanting to treat yourself, this dish brings a touch of elegance to your dining table without the fuss.
Ingredient Breakdown and Substitutes
- Beef: The star of the dish. We prefer using tenderloin for the most tender results, but you can also use sirloin, ribeye, or strip steak
- Lemon Juice: Freshly squeezed is best, but bottled works in a pinch.
- Gnocchi: Choose from store-bought or homemade. Gluten-free options are available for those with dietary restrictions.
- Parmesan Cheese: Grate it fresh for the best flavor. For a dairy-free option, consider using nutritional yeast.
Ingredients:
- 1 pound beef sirloin steak or beef tenderloin
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds dried packaged gnocchi
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1/4 cup freshly grated Parmesan cheese, for serving (optional)
Directions:
- Dice steak into bite-sized pieces. Trim off any excess fat or sinew. Place steak bites into a gallon-sized resealable plastic bag or a shallow bowl for marinating.
- Add lemon juice, olive oil, Worcestershire sauce, vinegar, onion powder, garlic powder, salt, and pepper. Toss to coat, cover or seal, and refrigerate. Let marinate 1 to 8 hours.
- Bring a large pot of water to a boil. Cook gnocchi according to package directions. Drain and set aside.
- Heat a large skillet over medium-high heat (I prefer cast-iron). Using tongs, add half of the steak, leaving the marinating liquid behind. Cook, stirring occasionally, until steak bites are seared and browned. Remove from skillet, set aside, and repeat with the remaining steak.
- Return all steak to the skillet. Add butter and crushed garlic. Let garlic toast for 1 minute. Add gnocchi and sauté 3 to 5 minutes until lightly browned.
- Serve hot, sprinkled with grated Parmesan cheese if desired.
Frequently Asked Questions
How can I tell when the steak is perfectly cooked?
Use a meat thermometer to check for doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well-done. The steak should be browned on the outside and at your preferred level of pinkness inside.
Can I use frozen gnocchi instead of dried?
Yes, you can use frozen gnocchi. Cook it directly from frozen, following the package instructions; it might just take a minute or two longer than the dried variety.
What if my gnocchi stick to the pan?
Ensure your pan is well-heated and coated with a thin layer of oil or butter before adding the gnocchi. Stirring occasionally prevents sticking. If they still stick, your pan might be too hot, so try reducing the heat slightly.
What are the different types of store-bought gnocchi products?
There are several types of store-bought gnocchi, including traditional potato gnocchi, whole wheat for a healthier option, and gluten-free made from alternative flours. Some stores also carry flavored varieties, like spinach or pumpkin gnocchi.
Where do I find gnocchi at the grocery store?
Gnocchi is typically located in the pasta aisle of most grocery stores. You may find it either in dry, vacuum-packed forms or as a refrigerated product near fresh pastas and sauces.
Can I make this with homemade gnocchi?
Absolutely! If you have the time and inclination, homemade gnocchi can elevate the dish.
Make Ahead and Freezer Instructions:
If you don’t want to worry about the time to marinate steak for this recipe, you can always dice and marinate your steak ahead of time. Let your steak marinate for 1-8 hours before wrapping your marinated steak cubes in plastic wrap and placing in a freezer-safe bag for up to 3 months. Allow to thaw overnight in the refrigerator and continue on with the recipe when ready to cook.
Storage and Reheating Instructions:
Steak bites and gnocchi is best served fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet with a drizzle of olive oil over medium-low heat until warmed through.
More Recipe Suggestions:
Creamy Chicken, Mushroom, Spinach and Gnocchi
Oven Fried Feta Rolls with Chili Honey
Gnocchi with Caramelized Onions and Gruyère
Poblano Pepper and Cheese Casserole
Seared Steak Gnocchi Skillet
Equipment
- Large Skillet (I prefer to use cast-iron and then I serve in it as well)
Ingredients
- 1 pound beef sirloin steak or beef tenderloin
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds dried packaged gnocchi
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1/4 cup freshly grated Parmesan cheese for serving (optional)
Instructions
- Dice steak into bite-sized pieces. Trim off any excess fat or sinew. Place steak bites into a gallon-sized resealable plastic bag or a shallow bowl for marinating.
- Add lemon juice, olive oil, Worcestershire sauce, vinegar, onion powder, garlic powder, salt, and pepper. Toss to coat, cover or seal, and refrigerate. Let marinate 1 to 8 hours.
- Bring a large pot of water to a boil. Cook gnocchi according to package directions. Drain and set aside.
- Heat a large skillet over medium-high heat. Using tongs, add half of the steak, leaving the marinating liquid behind. Cook, stirring occasionally, until steak bites are seared and browned. Remove from skillet, set aside, and repeat with the remaining steak.
