Almond Free Paleo Garlic Herb Steak Bites
Sizzling steak bites tossed in garlic, rosemary, thyme, and golden ghee — this is the kind of weeknight dinner that feels like a steakhouse splurge without the reservation. The cast iron method is key: patting the sirloin completely dry and searing in a screaming-hot pan builds that deep, caramelized crust that makes every bite genuinely satisfying. Ghee steps in where butter would normally go, keeping things rich and nutty-tasting while staying completely grain- and dairy-protein-free — a natural fit for paleo cooking. Because every ingredient here is a whole food you can easily verify, there's no need to scan labels for hidden nut-derived oils or fillers that can sneak into pre-made sauces and marinades. A final hit of fresh lemon juice and parsley brightens the whole skillet and cuts through the richness just enough. Serve straight from the pan with lemon wedges and you've got a crowd-pleasing plate that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
- 1 ½ lb sirloin steak, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 3 tbsp ghee
- 4 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the steak cubes thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the avocado oil in a 12-inch cast iron skillet over high heat until the oil just begins to smoke. Add the steak cubes in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 2 minutes until a deep brown crust forms on the underside. Flip and sear for 1–2 minutes more, until the steak reaches 145°F (63°C) on an instant-read thermometer for medium. Transfer to a plate and tent loosely with foil.
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