Tree Nut Free Paleo Garlic Herb Steak Bites
Sizzling steak bites coated in garlicky, herb-flecked ghee are the kind of weeknight dinner that feels way more impressive than the effort involved. A screaming-hot cast iron skillet is the secret here — patting the sirloin cubes completely dry and searing them undisturbed gives you that deep, caramelized crust that makes every bite so satisfying. The garlic, rosemary, and thyme bloom in the residual heat of the pan, and when the steak goes back in to get tossed through all of that fragrant ghee, the whole kitchen smells incredible. A final hit of fresh lemon juice and parsley brightens everything up just before serving, cutting through the richness in the best possible way. Because the ingredient list sticks to whole foods — quality beef, fresh herbs, avocado oil, and ghee — there's no need to scan labels for hidden nut-based oils or additives that can sneak into pre-made sauces and marinades. This is the kind of clean, bold cooking that proves simple ingredients, treated well, are all you really need.
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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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