Citric Acid Free Paleo Garlic Herb Steak Bites
Sizzling steak bites coated in garlic-herb ghee are the kind of weeknight dinner that feels indulgent but comes together with surprisingly little effort. The key to that deep, restaurant-worthy crust is a screaming-hot cast iron skillet and steak cubes that are patted completely dry before they ever hit the pan — no steaming, just pure caramelized sear. Ghee replaces butter here, which keeps things dairy-protein-light and adds a rich, nutty depth that pairs beautifully with the fresh rosemary and thyme. For anyone navigating a citric acid sensitivity, this recipe is a breath of fresh air — the only acidic element is a small drizzle of fresh lemon juice at the very end, which you control entirely, and the optional lemon wedges for serving can simply be left off the plate. No marinades, no bottled sauces, no hidden additives to second-guess. The garlic goes into the pan just long enough to turn golden and fragrant without burning, then the steak bites get tossed back in to soak up every last bit of that herby, garlicky fat. Serve them straight from the skillet while they're still sizzling and you'll have a hard time convincing anyone this took less than thirty minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!