Celery Free Paleo Garlic Herb Steak Bites
Sizzling steak bites coated in garlicky, herb-flecked ghee are the kind of weeknight dinner that feels far more indulgent than the effort involved. A screaming-hot cast iron skillet is the secret here — it builds that deep, caramelized crust on each cube of sirloin that makes every bite genuinely satisfying. The garlic, rosemary, and thyme bloom in the residual heat before the steak goes back in, so the whole dish comes together in one pan with layers of savory, aromatic flavor. A final hit of fresh lemon juice and scattered parsley brightens everything up just before serving. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden vegetable blends, stocks, or seasoning mixes that might sneak celery in through the back door. Serve with lemon wedges on the side and maybe a simple green salad, and dinner is done.
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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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