Brazil Nut Free Paleo Garlic Herb Steak Bites
Searing steak bites in a screaming-hot cast iron skillet is one of those techniques that delivers restaurant-quality results with almost zero fuss, and the deep brown crust you get here is genuinely hard to beat. The garlic, rosemary, and thyme bloom in ghee right in the same pan, so every bite gets coated in that fragrant, buttery herb sauce before it even hits the plate. A final hit of fresh lemon juice cuts through the richness and makes the whole dish feel bright and balanced rather than heavy. Because every ingredient here is a whole food — quality sirloin, fresh herbs, avocado oil, and ghee — there's no need to scan labels or worry about hidden additives that could sneak in unwanted allergens. This is the kind of recipe that works just as well for a quick weeknight dinner as it does when you're trying to impress someone without spending hours in the kitchen. Serve with lemon wedges on the side and maybe a simple green salad, and you've got a complete meal that feels anything but restrictive.
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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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