Nightshade Free Paleo Garlic Herb Steak Bites
Juicy, golden-crusted steak bites tossed in a fragrant garlic-herb ghee — this is the kind of dish that feels indulgent but comes together with nothing more than a hot cast iron skillet and a handful of fresh ingredients. For anyone navigating nightshade restrictions, beef-forward recipes can still feel risky when sauces, marinades, or spice blends sneak in paprika, cayenne, or tomato-based ingredients. Here, every component is straightforward and clean: sirloin, avocado oil, ghee, garlic, rosemary, thyme, parsley, and a bright hit of lemon juice at the finish. The technique matters as much as the ingredients — patting the steak dry and searing in batches over screaming-hot oil is what builds that deep, caramelized crust before the butter bath even begins. Ghee adds a rich, nutty depth that regular butter can't quite match, and it plays beautifully with the woody herbs and the pop of fresh lemon. These bites are the kind of thing you'll want to make on a weeknight but won't feel embarrassed serving to guests.
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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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