Maple Rosemary Steak Bites

When I was in high-school there was a girl in my class named Rosemarie. I wondering if she knows I thought about her when I made this recipe. Not in a weird, creepy way. More like: "oh, I wonder what Rosemarie is doing with her life nowadays." I swear, I'm not a creep.

This could've turned out to be the worst recipe ever and let me tell you why. I have cooked steak countless times. It always ends up being an inedible piece of meat. Why? No. Frigging. Clue. I've tried the expensive a.f. cuts, the cheap cuts, the flat cuts, the square cuts...Grilling it, searing it, baking it (I know...who bakes a steak? I do.)...they all turn to rubber so I called it The Rubber Steak Curse.

Fast forward from that fail phase of my life, I saw this top sirloin steak on sale and said: "Fuggit. I'm going to try this one more time." Being a science nerd, I questioned the process from a chemistry point of view. Protein in a tough compound by nature so what can I do to break down this meat, making it tender but still juicy?

Whatever it is I did, it worked! I broke the Rubber Steak curse. #autohighfive

So here it is: a sweet and flavorful steak that melts in your mouth. You can impress everyone with your steak-cooking skills because, if I figured this out, so can you.

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Ingredients:

1 lb. (16 oz.) sirloin top steak; cubed

4 Tbsp (60 mL) freshly squeezed lime juice

4 Tbsp (60 mL) freshly squeezed orange juice

1 Tbsp (15 mL) real maple syrup

3 cloves garlic; minced

1 tsp cumin

1/2 tsp coriander

1 Tbsp oregano

1 tbsp fresh rosemary; chopped

1 tsp salt

1/2 pepper

Directions:

1. Combine all ingredients, except steak, maple syrup, in an air-tight container. Add cubed steak, cover, and let marinade for 12 to 24 hours.

2. In a medium-heat skillet, with cooking spray, add steak with marinade and let cook for 15 mins. covered with a lid. If liquid evaporates too quickly, lower the heat.

3. Uncover, add maple syrup, combine, and cook until liquid has evaporated.

4. Cool slightly before serving.

Macros per Serving (4): 9 g of carbs | 12 g of fats | 23 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.