Soy Free Paleo Garlic Herb Steak Bites
Searing steak bites in a screaming-hot cast iron skillet is one of those techniques that feels almost unfairly simple for how impressive the results are — a deep, caramelized crust on every cube with a juicy, tender center. The real magic happens when you drop the heat and let ghee melt into the pan with fresh garlic, rosemary, and thyme, building a fragrant, buttery sauce that coats every single bite. A final hit of lemon juice lifts the whole dish and keeps it from feeling heavy, while fresh parsley adds a pop of color right before serving. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden soy derivatives that sneak into so many marinades, sauces, and cooking oils. Avocado oil and ghee do all the heavy lifting in place of anything processed, making this naturally clean without any substitutions required. This is the kind of recipe that works equally well as a quick weeknight dinner or an impressive appetizer platter — just set out the lemon wedges and watch it disappear.
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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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