Garlic Butter Steak Bites

Ingredients

• 1 1/2 pounds sirloin steak, cut into cubes (680 g)
• 1 tablespoon avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter (42 g)
• 3 garlic cloves, finely grated (15 g)
• 2 tablespoons chopped parsley (8 g)
• 1 tablespoon water, only if needed
• 1 teaspoon extra chopped herbs, for serving

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the garlic butter and parsley for the final stage. Keep the main steak pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the black perforated air-fryer basket. Keep the basket in a single layer with 1 inch between pieces. Work in two batches when needed; crowded food traps moisture and weakens browning. Keep quick-cooking additions out until their directed interval.
3. Cook. Air fry at 390°F (200°C) for 7 to 10 minutes. Check at the early point. The decisive cue is deeply browned corners with rosy, juicy centers on the thickest pieces, with the thickest piece registering 130°F to 135°F (54°C to 57°C). Remove ready pieces individually instead of waiting for identical color.
4. Finish. Add the garlic butter and parsley. Fold, toss, or thicken gently until the finish is even. Stop when the food shows deeply browned corners with rosy, juicy centers on the thickest pieces; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately for 130°F to 135°F (54°C to 57°C). Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.