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Balsamic marinated cajun steak bites with sauteed green peppers in a skillet.

The Best Balsamic Marinated Cajun Steak Bites

Tender steak bites seasoned with a cajun spice rub and marinated in balsamic vinegar.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Marinating Time 30 minutes
Total Time 51 minutes
Servings 6 servings
Calories 356kcal
Cost $20


  • 4 medium sized sirloin steaks
  • ½ tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon dried thyme
  • a sprinkle of cayenne
  • 2 tablespoon brown sugar
  • ½ cup balsamic vinegar
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 bell pepper (green, red, or orange) sliced
  • 4 tablespoon unsalted butter


  • Trim excess fat from the steaks and cut them into 2-inch cubes. You want them bite sized, but not so small that they'll overcook.
  • In a large bowl, combine all the seasonings, herbs, and the brown sugar to make the cajun rub. Add the steak to the bowl. Lightly massage the rub onto the cubed steak.
  • Pour balsamic vinegar and olive oil on top of the cubed steak. Allow the steak to marinate at least 30 minutes before cooking.
  • Meanwhile, mince the garlic and slice the bell pepper.
  • Heat a large skillet over medium heat and melt the butter.
  • Remove the cubed steak from the marinade and place them in the hot skillet, along with the garlic. Cook about 3 minutes on each side, or until the outside of the steak is caramelized and crispy and the inside is medium (145 degrees F).
  • Remove the steak bites from the skillet and allow them to rest, while you sauté the bell peppers in the same pan. Cook peppers about 5 to 10 minutes or until fork tender.
  • Remove the peppers from the skillet and serve them mixed with the steak bites. Drizzle any remaining garlic butter over the steak to keep them juicy.


  • To store: Allow the marinated cajun steak bites to cool before placing them in an airtight container and storing them in your refrigerator. Store them up to 4 days.
    To freeze: Freezing is not recommended. However, you can cut the steaks into cubes ahead of time and freeze them, so they're ready to be made into cajun steak bites at a moment's notice. Make sure to defrost them completely before marinating and cooking.
    To reheat: Steak often becomes tough and overcooked when reheated. However, if you have leftover bites, you can throw them back in a skillet with a little extra butter to infuse juices back into them. Make sure to heat them just until warm, so they don't overcook in the middle.


  1. Because the meat is cut into small cubes, you don't need to purchase a super expensive cut of steak. I like to use sirloin steaks for this recipe since they're boneless, inexpensive, and still tender enough to create a moist and juicy bite.
  2. You can also make this recipe with cubed boneless chicken breasts instead of steak.
  3. Make sure your pan is sizzling hot before adding the meat so that the bites become crisp and browned.


Calories: 356kcal | Carbohydrates: 10g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 485mg | Potassium: 606mg | Fiber: 1g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 3mg