Tender, golden-crusted steak bites tossed in a fragrant garlic-herb ghee — this is the kind of dish that feels indulgent but comes together with a short, clean ingredient list. For anyone managing a nickel sensitivity, red meat and simple fresh herbs are naturally low-risk choices, and this recipe leans entirely on whole, unprocessed ingredients with no grains, legumes, or canned goods that can quietly sneak nickel into a meal. Sirloin gets seared hard in avocado oil over high heat until a deep, caramelized crust forms, then it gets pulled back into a skillet full of melted ghee, minced garlic, rosemary, and thyme — the kind of pan sauce that smells absolutely incredible. A final hit of fresh lemon juice and scattered parsley brightens everything up and keeps the flavors lively rather than heavy. The technique is straightforward: dry the meat well, don't crowd the pan, and let the heat do the work. It's the sort of recipe that looks impressive enough for a dinner party but is honestly weeknight-easy once you've done it once.
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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.
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