Root beer Beef Bites with Honey Dijon Aioli

tossing the steak in the root beer sauce

5 from 3 votes

Root beer Beef Bites with Honey Dijon Aioli

These Root Beer Beef Bites are the perfect appetizer for basically any occasion, or even just a random Saturday… and they pair beautifully with the honey dijon aioli dipping sauce!

Cook Time45

Total Time45

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 541kcal

Author: Jessica

Ingredients

14-16 oz Steak of choice
Salt & Black Pepper for seasoning the steak
2 Tablespoons Vegetable Oil

Root Beer Glaze Sauce

2 cups Root Beer
⅓ cup Brown Sugar firmly packed
2 Tablespoons Honey
1 teaspoon Worcestershire Sauce
½ teaspoon Garlic Powder
Pinch Kosher Salt
¼ cup Water
1 Tablespoon Cornstarch

Honey Dijon Aioli

¼ cup Mayonnaise
1 Tablespoon Grainy Dijon Mustard
1 Tablespoon Honey
½ teaspoon Garlic Powder
Pinch Kosher Salt

Instructions

Honey Dijon Aioli:

In a small bowl combine mayonnaise, grainy Dijon mustard, honey, garlic powder, and salt. Mix well to combine and refrigerate until you are ready to serve.

Root Beer Glaze:

In a small saucepan combine the root beer, brown sugar, honey, worcestershire sauce, garlic powder and salt.
In a separate small bowl, stir together the water and cornstarch. Then add the cornstarch mixture into the saucepan as well.
Bring the mixture to a boil over medium heat.
Stirring regularly, let the sauce boil until it has thickened considerably, this will take about 18-25 minutes.
Remove the sauce from the heat and set aside.

To Cook the Steak (cast iron skillet method):

Season steak liberally with salt and pepper. Set aside.
Preheat oven to 350ºF
Over high heat let your cast iron skillet get extremely hot. To tell if your skillet is hot enough, splash a little water on the pan it should sizzle and evaporate almost immediately.
When your cast iron pan is hot, drizzle 1 tablespoon of vegetable oil into the pan. Place the steak in the pan and set a timer for 2 minutes.
When 2 minutes is up, flip the steak and let it cook for another 2 minutes.
Transfer the pan into the oven and let the steak cook for another 4 minutes.
At this point, the steak will be cooked to a beautiful medium rare. Transfer the steak from the cast iron skillet to a cutting board, tent with aluminum foil and let it rest for 5 minutes.
After the steak has rested, slice into 1”-2” cubes.

To Assemble:

In a small cast iron skillet (I used a 10” skillet), add the prepared root beer glaze and reheat for 5 minutes, until it is hot. When it is heated thoroughly, remove it from the heat.
Add the steak cubes into the skillet and toss well to combine with the glaze.
Serve with Honey Dijon Aioli on the side for dipping.

Notes

Using a small cast iron skillet for serving keeps the steak bites hot for around 15-20 minutes.

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