Tender, golden-crusted sirloin bites tossed in a fragrant garlic, rosemary, and thyme ghee — this is the kind of weeknight dinner that feels genuinely indulgent without any of the ingredients that tend to upset a sensitive gut. The method matters here: patting the steak completely dry and searing in a screaming-hot cast iron skillet builds a deep, caramelized crust that locks in juices and flavor. Ghee steps in where butter would normally go, bringing that rich, nutty depth while being far gentler on digestion than regular dairy. Fresh herbs and a bright hit of lemon juice at the end keep the whole dish feeling light and clean rather than heavy. Because every ingredient is whole and unprocessed — no sauces, no fillers, no mystery additives — you know exactly what you're putting in your body. Serve straight from the skillet with extra lemon wedges and watch them disappear fast.
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 →4 servings
Pat the steak cubes thoroughly dry with paper towels, then season all over with the salt and black pepper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
