Shellfish Free Paleo Garlic Herb Steak Bites
Sizzling sirloin cubes seared in a screaming-hot cast iron skillet, then tossed in a fragrant bath of garlic, rosemary, thyme, and ghee — this is the kind of weeknight dinner that feels way more impressive than the effort involved. The key is patting the steak completely dry before it hits the pan, which is what gives each bite that deeply caramelized, steakhouse-worthy crust. Ghee brings a rich, nutty depth that butter can't quite match at high heat, and it keeps everything grain- and dairy-free without sacrificing any of the flavor. A bright finish of fresh lemon juice and parsley cuts right through the richness and pulls the whole dish together. Every ingredient here is straightforward and naturally free from ocean-sourced proteins, so there's no label-reading required — just clean, bold flavors from start to finish. Serve straight from the skillet with extra lemon wedges and watch them disappear fast.
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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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