• 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.

Storage

• 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.