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This satisfying steak and gnocchi combo has quickly become our family's favorite when we need something that looks fancy but takes minimal effort. The juicy marinated beef chunks work so well with the soft, puffy gnocchi - giving you a restaurant-worthy dinner that's ready in no time.
I came up with this meal when my teens suddenly brought friends home, and we've been making it regularly ever since. Even the fussiest eaters at my house can't resist the mix of succulent steak and crispy-edged gnocchi.
What You'll Need
- Beef sirloin steak or tenderloin: High-grade meat that gets super tender when cut small
- Lemon juice: Gives a fresh kick and helps soften the meat
- Olive oil: Coats the meat evenly and keeps it from sticking
- Worcestershire sauce: Adds rich, savory notes
- Apple cider vinegar: Makes meat tender while adding a tangy touch
- Onion and garlic powder: Provide flavor without any chopping work
- Salt and pepper: Basic seasonings that make everything taste better
- Dried packaged gnocchi: The ideal starchy partner that soaks up all the tasty juices
- Butter: Makes the sauce smooth and helps gnocchi turn golden
- Fresh garlic: Brings a fragrant boost when tossed in at the end
- Parmesan cheese: Not required but adds a wonderful salty richness
Foolproof Cooking Method
- Prepare the steak:
- Slice your beef into even chunks about 3/4 inch big. Make sure to cut away any tough bits or extra fat for the most tender results. Put them in a container where they'll get evenly coated with marinade.
- Mix the marinade:
- Stir all marinade items together and drizzle over your steak pieces, making sure they're all covered. The acids start working right away, but letting it sit for at least an hour really lets the flavors sink in.
- Prepare cooking stations:
- Get a big pot of salted water bubbling for the gnocchi. At the same time, warm your biggest frying pan over medium-high heat until it's hot but not smoking. Having both ready ensures perfect timing.
- Cook the gnocchi:
- Just follow what the package says—most gnocchi need only 2-3 minutes. They'll pop up to the surface when they're done. Drain them well since extra water will stop them from getting crispy later.
- Sear the steak:
- Cook in small batches so the pan isn't packed, which would steam rather than sear the meat. Use tongs to grab meat from the marinade, letting extra liquid drip off. Let each piece get a nice brown crust before you move it. This usually takes 2-3 minutes per batch.
- Create the finishing sauce:
- After all steak is cooked and back in the pan, toss in butter and fresh garlic. The leftover heat will melt the butter and warm the garlic just right without burning it. Keep stirring during this part.
- Brown the gnocchi:
- Throw the drained gnocchi into the pan with the steak and butter mixture. Let the gnocchi sit still for about 30 seconds between stirs so they get golden spots. This gives you an amazing contrast between crunchy outside and soft inside.
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My family really goes crazy when I use sirloin for this dish. The first time I whipped it up, my youngest kid said it beat our favorite steakhouse meal, which really made my day. Now it's become our special end-of-week tradition.
Keeping Extras Fresh
This meal reheats amazingly well when stored correctly. Put any leftovers in a sealed container and keep in the fridge for up to 3 days. When warming it up, use a pan instead of the microwave to keep both the meat and gnocchi from getting mushy. Add a tiny bit of beef broth or water to bring the sauce back to life. The flavors actually get even better overnight, making this great for prepping ahead for busy weeknights.
Swap-Out Options
While sirloin and tenderloin give the best results, you can totally use ribeye or New York strip if that's what's in your fridge. For a cheaper choice, try flap meat or flank steak cut across the grain. You can trade the gnocchi for potato chunks, regular pasta, or even cauliflower gnocchi if you want fewer carbs. Vegetarians could use big portobello mushrooms with the same marinade and cooking method instead of beef.
What To Serve With It
This dish works great all by itself, but tastes amazing with a simple arugula salad dressed with lemon and olive oil on the side. If you want something more filling, add some roasted asparagus or Brussels sprouts. A rich red wine like Cabernet Sauvignon or Malbec goes perfectly with the meaty flavors. For a fancy touch, put out some freshly ground black pepper and flaky sea salt for people to add at the table.
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This dish turns a handful of everyday ingredients into a memorable meal that everyone in your family will ask for again and again.
Frequently Asked Questions
- → Can I use a different cut of beef for this dish?
For sure! The recipe suggests beef sirloin or tenderloin, but you can swap in ribeye, strip steak, or flank steak too. Just remember to slice against the grain for the best texture, particularly with the tougher meat options.
- → How important is the marinating time?
Marinating softens the meat and adds flavor. One hour works as a minimum, but letting it sit for the full 8 hours will give you the tastiest results. If you're in a hurry, even a quick 30-minute soak will add some nice flavor.
- → Can I use fresh homemade gnocchi instead of packaged?
You bet! Homemade gnocchi works great in this meal. Just watch your cooking time since fresh gnocchi usually cooks quicker than the store-bought dried kind.
- → What sides pair well with this dish?
This meal goes great with a basic green salad, some roasted veggies like asparagus or Brussels sprouts, or a bit of garlic bread on the side. If you drink wine, try a medium-bodied red like Merlot or Sangiovese to match the flavors perfectly.
- → How can I make this dish dairy-free?
To make this meal without dairy, swap the butter for olive oil or a plant-based butter option. Don't add the Parmesan cheese or use a non-dairy Parmesan alternative if you want that cheesy flavor.
- → Can I prepare components of this dish ahead of time?
Totally! You can soak the steak up to 8 hours before cooking. You can also cook the gnocchi ahead following the package directions, cool it under cold water, and keep it in the fridge until you need it. When you're ready to eat, just cook the steak and throw in the pre-cooked gnocchi to finish it off.