Turmeric 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. The key is a screaming-hot cast iron skillet and dry steak cubes — that combination builds a deep, caramelized crust that locks in all the juices before the garlic, rosemary, and thyme even hit the pan. Ghee brings a rich, nutty depth that butter can't quite match, and it plays beautifully with the brightness of fresh lemon juice scattered over at the very end. Many spice blends and marinades marketed for steak sneak in anti-inflammatory powders or golden-hued seasonings that can be hard to spot on a label, but this recipe keeps things clean with nothing but fresh herbs, garlic, and pantry staples you can see and trust. Every ingredient here is straightforward and easy to verify, which makes it a genuinely stress-free cook. Serve with extra lemon wedges on the side and maybe a simple green salad, and you've got a meal that's bold, satisfying, and completely on your terms.
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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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