Xanthan Gum Free Paleo Garlic Herb Steak Bites
Juicy, garlicky, and seared to a deep golden crust, these steak bites are the kind of dish that disappears from the plate before you even sit down. Sirloin cubes are patted dry and hit a screaming-hot cast iron skillet, which builds that irresistible caramelized exterior without any coatings, starches, or thickeners — making this naturally free of xanthan gum from start to finish. The real magic happens when ghee, minced garlic, rosemary, and thyme hit the same pan, turning the drippings into a fragrant, buttery sauce that coats every single bite. A quick finish of fresh lemon juice and parsley cuts through the richness and keeps the whole thing tasting bright and alive. Because every ingredient here is whole and unprocessed, there's no label-reading required — just honest, clean cooking with serious flavor payoff. Serve them straight from the skillet with lemon wedges on the side and watch them vanish.
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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
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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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