Pecan Free Paleo Garlic Herb Steak Bites
Searing steak in a screaming-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 on the outside while staying juicy in the middle, then get tossed in a fragrant ghee sauce loaded with garlic, rosemary, and thyme. A final hit of fresh lemon juice and parsley brightens everything up and keeps the flavors clean and lively. The ingredient list is refreshingly straightforward — just good-quality meat, fresh herbs, avocado oil, and ghee — so there's no need to scan labels or worry about hidden additives sneaking in. Ghee brings a rich, nutty depth that butter can't quite match at high heat, and it plays beautifully with the garlic without burning the way other fats might. Whether you're serving these over cauliflower rice, alongside roasted vegetables, or just straight from the skillet, they disappear fast. Keep a lemon wedge nearby — that little squeeze at the end is worth it.
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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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