Fructose Free Paleo Garlic Herb Steak Bites
These sizzling steak bites are the kind of dish that makes a weeknight feel like a special occasion. A screaming-hot cast iron skillet builds a deep, caramelous crust on every cube of sirloin, while a quick garlic-herb ghee sauce pulls the whole thing together with rich, savory flavor. Because every ingredient here is whole and unprocessed — fresh herbs, avocado oil, ghee, and a squeeze of lemon — there's no hidden sugar, no sneaky syrups, and nothing that would trip up a fructose-conscious cook. Garlic can be a sticking point for some low-fructose approaches, but the small amount used here is cooked briefly in ghee, which mellows its intensity and keeps portions in a reasonable range. The bright finish of lemon juice and scattered parsley lifts the richness without adding any sweetness whatsoever. This is bold, satisfying food that happens to check every box — serve it straight from the skillet while it's still sizzling.
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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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