Your Super Bowl Party Needs Tender Miso Steak Bites

Chicken is delicious, but steak feels celebratory.

A Super Bowl party without chicken wings is like an egg without salt—awkward, and not as delicious as it should be—but supplementing with another protein is never a bad idea. Chicken is delicious, but steak feels celebratory.

Serving whole steaks to a crowd of football watchers is unwieldy and time consuming, but serving steak bites is easy and clever. Cutting beef into bite-sized bits makes it easier to serve and eat—no need to get cutlery involved, toothpicks will do just fine.

Sirloin is the most popular steak bite cut. It’s not too expensive and fairly lean, with a pronounced beefy flavor that makes it perfect for bite-sized enjoyment. Unlike a ribeye, sirloin doesn’t have much intramuscular fat or connective tissue to break down, and it does best with quick, high-heat cooking. This will help ensure your steak bites are tender, not chewy, though you really don’t have to worry about chewiness if you use a miso-marinade.

There’s magic in miso

I’ve said it before but I’m going to say it once more: Miso is an incredible one-ingredient marinade. Just smear it on, let it work its magic overnight, then wipe it off and cook your meat as usual. Miso tenderizes the meat while imparting a nutty, lightly sweet, slightly funky “aged” flavor, making your meat taste and feel much more luxurious than it is. (In fact, miso tenderizes so well, I made some “fake bites” using chewier and cheaper chuck stew meat cubes and could barely tell the difference between the chuck bites and the real-deal sirloin bites.)

In addition to tenderizing, miso flavors the meat so thoroughly, there’s no need for any additional seasoning. Just rinse off the paste, give the bites a quick sear in a screaming hot pan, then finish with a little browned butter for a bite that’s so meaty, so savory, and so tender, it just might unseat your wings as the favorite football-watching protein.

Browned Butter Miso Steak Bites

Ingredients (scale up as needed):

  • 1 pound sirloin steak
  • 1/4 cup red miso
  • A drizzle of vegetable or canola oil
  • 3 tablespoons unsalted butter
  • Finely chopped chives or parsley for garnish

Trim any big pieces of fat, gristle, or silver skin off of the steaks, and cut the meat into bite-sized pieces. Do not worry if the pieces are not 100% uniform. (Meat is muscle, and muscles are not 100% uniform.)

Add the meat and miso to a large Ziploc bag, and smush it all together through the bag until the bites are evenly coated with the paste. Express as much air out of the bag as you can, then seal it up and let the meat marinate in the miso overnight (or up to 24 hours).

Grab your best searing pan (pretty much anything but nonstick will work), add about a teaspoon of neutral oil to the pan, then wipe it around the entire surface of the pan with a paper towel. Heat the pan over high heat until it passes the water test.

While the pan is heating, take the steak bites out of the fridge, dump them in a colander, and rinse off the miso under cold running water. Pat the meat dry with paper towels, then sear the bites for a minute or two on each side, just long enough to get some dark color on them. (Don’t worry if they look a little burnt in spots. A little char is great!) Work in batches if necessary to keep at least half an inch of space between each bite—a crowded pan can cause the bites to release moisture before they get a chance to brown, resulting in steamed steak bites (which no one wants).

Remove the bites from the pan once they are browned on all sides and set them aside. Repeat until all of your bites are browned. Now look at your pan. It probably looks quite blackened. You can try to clean it real quick, or you can decide that’s a problem for Future You and grab a new pan (this is what I did). Choose something pretty that can double as your serving vessel.

Heat this new pan (or the newly cleaned pan) over medium heat and add the butter. Let it foam and continue to heat until it turns a nice amber color and fills your kitchen with a rich, nutty aroma. Add the steak bites and toss them with the hot browned butter for about 30 seconds. Remove from the heat and garnish with finely chopped chives or parsley. Serve with toothpicks.

Article and photo By Claire Lower

Source: Your Super Bowl Party Needs Tender Miso Steak Bites (

Super Bowl Snacks: Nachos Supreme

nachos supreme

There are lots of iconic game day foods—buffalo chicken wings, chili, sliders, spinach artichoke dip—but none is more iconic or beloved than nachos. The very first nachos were simply topped with cheddar and pickled jalapenos, but since then the nacho world has exploded to include a vast array of variations, both in terms of the base and what tops it.

This recipe is one of our favorites: it’s super easy and super delicious! Loaded with beef, beans, 2 types of cheese, and a plethora of fresh toppings, it’s sure to take your game day snacking to the next level.

But first, some background.

Nachos have been canonized in Mexican, Tex-Mex, and American cuisine. But few people know the origins of this game day food (or Oscar day… or Tuesday) staple! In 1943, some wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass, Texas, were on a shopping trip in the bordering city of Piedras Negras, Mexico. They stopped at the Victory Club for a bite to eat, but the restaurant had closed for the day. Not wanting to disappoint his customers, the maître d’,  Ignacio “El Nacho” Anaya, was determined to whip something up for them. He made do with what was left in the kitchen: tortillas, cheese, and pickled jalapeños. He cut and fried the tortillas into chips, covered them with the cheese and jalapeños, and served what would go on to be called “Nacho’s Especiales“. 

What kind of cheese can you use?

We’re big fans of Monterey jack and cheddar, but your options are limitless. Just make sure it melts! (The only exception to the melt rule is cotija, a hard Mexican cow’s milk cheese which can be added after the nachos bake!) 

What are some toppings for nachos?

We’ve packed this version of nachos with an impressive load of toppings including beef, refried beans, pickled jalapenos, tomato, green onion, and avocado. But you can top your nachos with whatever you want! If you want to stick with the traditional Mexican vibe, we recommend guacamole, pico de gallo, shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, fresh jalapeño slices, pickled red onions, cubed steak, shredded chicken, or crumbled tofu. However, if you really want to shake it up, go less traditional and top your nachos with some saucy pulled pork for a barbecue vibe, or fried cheese curds and gravy for a deliciously decadent poutine twist!

Can nachos be healthy?

They totally can! I wouldn’t call these particular nachos healthy, but if you’re looking for an alternative, we’ve got options! Check out Zucchini Nachos, Bell Pepper Nachos, or Cauliflower Nachos — they’re all great substitutes! PLUS, you’re getting a hefty serving of veggies. Win/win!

Are nachos fried or baked?

Nachos are baked, but the corn chips used in them are usually fried. (Unless you go the healthy route.

Do you put salsa on nachos before cooking?

We wouldn’t recommend it! Any ingredients you want to retain freshness and crunch should be added after the nachos go into the oven. We’re talking herbs, greens, tomatoes, fresh salsas, avocado, and guacamole — none of these things are good warm.

Can I make my nachos vegan?

Absolutely! If you think about it, a lot of typical nacho toppings are naturally vegan — guacamole, beans, lettuce, jalapenos, tomatoes, and onions — and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you’re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos? 

by Lindsay Funston for©

Source: Best Nachos Supreme Recipe – How to Make Easy Loaded Nachos at Home (

Super Bowl Appetizers

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It’s almost here again, Super Bowl Sunday. Are you ready? No worries, you got this. And there’s plenty of time to get everything ready for the big feast, er…game! This is one of many such ideas that I’ll be posting so you don’t have to worry what to prepare for munching that day. All you have to do is make it and eat it. Here you go, easy ones first:

Source: Keenager News