Pork Free Paleo Garlic Herb Steak Bites
Sizzling sirloin cubes seared in a screaming-hot cast iron skillet, then tossed in a fragrant garlic, rosemary, and thyme ghee — this is the kind of dish that makes a weeknight feel like a steakhouse night. The technique here is everything: patting the steak completely dry and searing in batches ensures you get that deep, caramelized crust instead of a sad, steamed result. Ghee stands in beautifully for butter, keeping things rich and nutty while staying completely grain- and dairy-protein-free, which is exactly what makes this approach so satisfying for paleo eaters. A bright hit of fresh lemon juice at the end cuts through all that savory richness and pulls the whole dish together. Since every single ingredient is a whole food — quality beef, fresh herbs, avocado oil, and ghee — there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Serve straight from the skillet with extra lemon wedges and maybe a simple green salad, and dinner is genuinely done in minutes.
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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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