Spicy Chili Crisp Steak Bites with Charred Scallions & Lime

These steak bites keep the focus on beef and BLACKLAND Spicy Chili Crisp. A hot skillet builds the browned surface; charred scallions and lime bring a fresh counterpoint. Two batches leave room for the meat to sear, while adding the crisp on the serving platter keeps its aromatics out of the hottest part of cooking.

About 4 portions of steak and scallions, using 6 ounces raw trimmed beef per person and yielding approximately 4 to 5 ounces cooked beef per portion. Accompaniments are separate; yield is approximate.

Allow about 35 minutes: 12 minutes to trim, cut, dry, and season; 20 minutes to heat the skillet, char scallions, and sear two batches; and a final 3-minute rest. The first batch rests while the second cooks. Add cooking time if your pan needs a third batch or the meat needs longer to reach temperature.

Ingredients

• 1 1/2 pounds (680 g) boneless top sirloin steak, trimmed weight, about 1 1/4 inches thick
• 6 scallions (about 100 g), roots trimmed, cut into 2-inch lengths; halve thick white sections lengthwise
• 1 tablespoon neutral high-heat cooking oil, divided
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons BLACKLAND Spicy Chili Crisp, divided
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice

Instructions

1. Cut the trimmed sirloin into roughly 1 1/4-inch cubes, keeping pieces even. Pat all sides thoroughly dry, then toss with salt and pepper. Prepare the scallions and measure lime zest and juice. Keep raw beef and its utensils away from the clean serving platter and cooked food.
2. Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat for about 3 minutes. Add 1 teaspoon oil and the scallions. Cook for 3 to 4 minutes, turning, until thick white pieces soften slightly and develop brown patches. Remove greener pieces sooner if they darken quickly. Transfer all scallions to a clean plate.
3. Add 1 teaspoon oil. Put in half the beef, about 12 ounces, in a single layer with space between pieces. Sear undisturbed for about 2 minutes, then turn and cook the other surfaces for another 3 to 4 minutes or as needed. Lower the heat if the fond begins to blacken. Insert a thin-tip thermometer sideways into several of the largest pieces in different pan positions; centers must reach at least 145°F (63°C) before removal.
4. Transfer the first batch to a clean warm platter and rest for at least 3 minutes. Add the remaining teaspoon oil and repeat with the second half, allowing brief pan recovery if needed. Every batch needs the same measured 145°F endpoint and at least 3 minutes of rest. Tent the first batch loosely while the second cooks; avoid a tight cover that steams the crust.
5. After the final batch has rested at least 3 minutes, stir the chili crisp to redistribute oil and solids. Gently toss beef and scallions on the platter with lime juice, lime zest, and 1 1/2 tablespoons crisp. Distribute the remaining 1/2 tablespoon on top. Do not return the crisp-coated beef to the hot skillet. Serve promptly.

Serving Suggestions

• Serve with separately prepared smashed potatoes, cornbread, or a green salad; sides are outside the timing and yield.
• For a shared appetizer, offer small forks and divide the batch among 6 to 8 people.

Optional Variations

• Replace sirloin with the same trimmed weight of New York strip, maintaining cube size, uncrowded batches, and the 145°F plus 3-minute-rest requirement. Cooking time can vary.
• For a gentler finish, replace both tablespoons Spicy Chili Crisp with Original Chili Crisp, keeping the divided quantities unchanged.

Storage & Make-Ahead

Refrigerate cooked steak and scallions in a shallow covered container at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C), and use within 3 days. For planned leftovers, save those portions' share of the measured crisp separately.

Reheat gently until the beef reaches 165°F (74°C), then add reserved crisp. Small pieces become firmer when reheated and will not retain their original seared texture. Do not partially cook a batch and refrigerate it for later completion.

The written formula has no intentional wheat, milk, egg, soy, sesame, fish, shellfish, peanut, or tree-nut ingredients; this is not an allergen-free guarantee. Check chili-crisp and oil labels and cross-contact advisories. Separately prepared sides may add allergens.

Spicy Chili Crisp provides finishing fat, chile heat, and aromatic solids, so no extra butter sauce, garlic powder, or soy glaze is needed. The product is rated 4/5; the finished steak is estimated hot.

More from the BLACKLAND kitchen: Original Chili Crisp Crispy Smashed Potatoes or Chili Crisp Roasted Vegetables.