Paraben Free Paleo Garlic Herb Steak Bites
Searing sirloin in a screaming-hot cast iron skillet is one of those techniques that turns a simple weeknight into something genuinely impressive, and this garlic herb version delivers a deep, caramelized crust with barely any effort. The real magic happens when ghee hits the pan alongside minced garlic, fresh rosemary, and thyme — the whole kitchen smells incredible within seconds. Every ingredient here is a whole food you can actually pronounce, which makes this a natural fit for anyone avoiding synthetic preservatives and the chemical additives that sneak into so many packaged sauces and marinades. Avocado oil handles the high-heat sear beautifully, while ghee brings a rich, buttery finish without any of the dairy solids that can carry unwanted additives. A final hit of fresh lemon juice and scattered parsley keeps everything bright and balanced. Serve straight from the skillet with lemon wedges and you've got a dish that feels restaurant-worthy but comes together with nothing but clean, honest ingredients.
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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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