Balsamic Marinated Steak Bites with Kale and Roasted Tomatoes
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Cook time: 
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Serves: 30 bites
The perfect steakhouse meal in on all-encompassing bite!
  • 16 ounces sirloin filet cut into 30 bite-sized pieces
  • ¾ cup balsamic vinegar, divided
  • 2 tablespoons canola oil, divided
  • 30 cherry or grape tomatoes
  • 2 cups kale
  • 1 large garlic clove, minced
  • Cocktail pics.
  1. Preheat oven to 375 degrees.
  2. Toss tomatoes with 2 teaspoons olive oil. Season with salt and freshly cracked black pepper. Pop in the oven and roast until tomatoes are starting to burst.
  3. Season steak liberally with salt and pepper.
  4. In a small sauce pan, add balsamic vinegar, bring to a boil and then reduce to a simmer. Simmer for about 5 minutes until vinegar is thickened. Set aside.
  5. Heat a cast-iron skillet to a medium-high heat. Once the pan is preheated add one tablespoon of canola oil. Add half of steak, sear on all sides. Remove from the pan and repeat with remaining meat. When the second batch is seared, add the other half back to the pan along with the ¼ cup of balsamic vinegar. Cook for about 30 seconds until the vinegar reduces. Set aside.
  6. In another small skillet, heat to a medium-high, add remaining oil. Add in kale and garlic, sauté for 1-2 minutes until slightly wilted. Season with salt and pepper.
  7. To assemble: Skewer a tomato onto the pick, followed by a piece of kale and then a piece of steak. Repeat with remaining ingredients. Drizzle with reduced balsamic vinegar.
Recipe by Cooking for Keeps at