Ginger Free Paleo Garlic Herb Steak Bites
Sizzling steak bites coated in garlicky herb butter are the kind of weeknight dinner that feels way more impressive than the effort involved. The cast iron skillet does the heavy lifting here, building a deep, caramelized crust on each cube of sirloin before a quick toss in melted ghee with garlic, rosemary, and thyme brings everything together. Ghee is the secret weapon — it adds rich, buttery flavor while keeping the whole dish completely grain- and dairy-protein-free, which is exactly what a paleo approach calls for. A bright hit of fresh lemon juice at the end cuts through the richness and makes every bite pop. For anyone navigating a sensitivity to warming spices like ginger, this recipe is a genuinely satisfying find — bold, herby, and deeply savory without relying on any of the usual suspects hiding in marinades or spice blends. Serve straight from the skillet with extra lemon wedges 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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