Macadamia Free Paleo Garlic Herb Steak Bites
Searing steak in a ripping-hot cast iron skillet is one of those techniques that genuinely transforms a weeknight dinner into something that feels restaurant-worthy. These bite-sized pieces of sirloin get a deep, caramelized crust before being tossed in a fragrant ghee sauce loaded with garlic, rosemary, and thyme — the kind of combination that makes your kitchen smell incredible. A final hit of fresh lemon juice and parsley brightens everything up and keeps the flavors clean and lively. The whole ingredient list is straightforward and free from any tree nuts, so you never have to second-guess what's going into the pan. Ghee stands in beautifully for butter here, lending a rich, nutty depth that pairs perfectly with the bold herb profile without any dairy concerns for those eating paleo. Serve straight from the skillet with lemon wedges on the side and watch these disappear fast — they're the kind of dish that makes people reach for seconds before everyone has even sat down.
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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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