A never-ending serving of tender steak medallions cut into bite-size pieces, fried then tossed in your choice of spicy Sidewinder BBQ, Buffalo (mild, hot, or Texas hot) or plain Texas Traditional. Served with choice of ranch or bleu cheese dipping sauce and bottomless steak fries.
Lone Star Steakhouse Copycat Recipe
Steak and Seasoning:
2 tablespoon olive oil
3 garlic cloves, minced and divided
1 lb. tenderloin steak, cut into 1/2-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
3 tablespoon heavy cream
1/4 cup sun-dried tomatoes in oil
1 tablespoon horseradish
1 tablespoon parsley
1/4 teaspoon cayenne pepper
1 teaspoon onion salt
Heat olive oil in a pan over medium heat for about three minutes. Add garlic cloves and reduce to low heat. Cook for another three minutes. Sprinkle steak cubes with salt and pepper.
Add steak cubes to oil and garlic and cook until desired doneness, flipping with the spatula to brown the meat on all sides. Well-done steak cubes will take about seven minutes. Medium-rare bites should take about three minutes.
Place remaining ingredients in food processor and mix well. The resulting sauce should be thick and clumpy and have a deep, red color.Place cooked steak cubes on a plate with a small stack of toothpicks. Pour the dipping sauce into a bowl. Serve alongside the steak cubes. Use toothpicks to spear the steak bites and dip them into the sauce.
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