Mushroom Free Paleo Garlic Herb Steak Bites
Sizzling sirloin cubes hit a screaming-hot cast iron skillet, building a deep, caramelized crust before getting tossed in a pool of garlicky ghee loaded with rosemary and thyme — it's the kind of weeknight dinner that feels like a steakhouse splurge. A bright squeeze of lemon at the finish cuts through the richness and ties every bite together beautifully. The entire ingredient list is clean and straightforward: quality beef, fresh herbs, avocado oil, and ghee, with zero fillers or anything that would raise a red flag for anyone avoiding fungi. That matters more than you'd think, since plenty of sauces and seasoning blends sneak in unexpected ingredients that can derail an otherwise simple meal. Patting the steak completely dry and searing in batches is the real secret here — it's what separates a genuinely crusty, flavorful bite from a sad, steamed cube. Serve straight from the skillet with extra lemon wedges and maybe a simple green salad, and dinner is done in a flash.
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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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