Emulsifier Free Paleo Garlic Herb Steak Bites
These sizzling steak bites are everything you want from a quick, satisfying protein-forward meal — deeply seared, buttery, and loaded with fresh herb flavor. The cast iron skillet does the heavy lifting here, building a gorgeous brown crust on each cube of sirloin before a fragrant bath of ghee, garlic, rosemary, and thyme ties it all together. Ghee is the real star of the sauce, bringing rich, clarified butter flavor without any of the additives or emulsifying agents that sneak into so many processed cooking fats and condiments. Every single ingredient in this recipe is clean and whole — avocado oil, fresh herbs, real garlic, a squeeze of lemon — so there's nothing to second-guess on the label. A bright finish of lemon juice and fresh parsley cuts through the richness and makes the whole dish feel restaurant-worthy without any fuss. Serve straight from the skillet while everything is still sizzling, with extra lemon wedges on the side for anyone who wants a little more zing.
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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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