Kickin’ Chicken Steak Bites

SERVES 4–6 · 15 MIN PREP · 10 MIN COOK
Don’t let the name fool you — Kickin’ Chicken was built for beef too. The sugar in the blend caramelizes hard against a
screaming-hot pan and gives you a crust in about two minutes. No butter here; the spice does all the work.

INGREDIENTS
• 2 lb (900 g) top sirloin, cut into 1-inch cubes
• 2 tbsp Kickin’ Chicken seasoning
• 2 tbsp avocado oil, divided
• 1 orange bell pepper, diced small
• 4–5 oz (about 4 large handfuls) baby arugula
• Flaky salt, to finish

METHOD
1. Pat the beef completely dry with paper towel. Toss with 1 tbsp of the avocado oil first, then the seasoning, and let
it sit at room temperature for 15–20 minutes.
2. Heat a cast iron pan over high heat until it just begins to smoke, about 5 minutes. Add the remaining 1 tbsp oil and
swirl to coat.
3. Sear in two or three batches, in a single layer with space between the cubes. Leave them alone for 2 minutes,
then toss and cook 1–2 minutes more.
4. Pull at 130°F (54°C) for medium-rare — carryover heat brings it to about 135°F while it rests. Rest 5 minutes.
5. Spread the arugula across a platter. Pile the beef over top, spoon the pan juices across, scatter the diced orange
bell pepper, and finish with flaky salt.