Description
This Garlic Butter Steak Bites & Zucchini recipe offers a quick and flavorful low-carb dinner option featuring tender seared steak cubes sautéed with fresh zucchini and fragrant garlic butter. Perfect for a satisfying meal in just 30 minutes, it combines simple ingredients and straightforward cooking techniques for a delicious and healthy dinner.
Ingredients
Scale
Steak Bites
- 1 lb sirloin, New York strip, or ribeye beef, cut into 1-inch cubes
- Coarse sea salt, to taste
- Freshly cracked black pepper, to taste
- Olive oil or avocado oil, 2 tablespoons (for searing)
- Onion powder, 1/2 teaspoon (optional)
- Smoked paprika, 1/2 teaspoon (optional)
Zucchini and Garlic Butter
- 2 medium fresh zucchinis, sliced into half-moons or quarter-moons
- 4 cloves fresh garlic, finely minced
- 3 tablespoons unsalted butter
- Fresh chopped parsley or chives, for garnish
Instructions
- Prep the Steak: Take the steak bites out of the fridge about 15-20 minutes before cooking to bring to room temperature. Pat them dry thoroughly with paper towels, then season generously with coarse sea salt, freshly cracked black pepper, and if using, onion powder and smoked paprika for extra flavor.
- Prepare the Zucchini and Garlic: Chop the zucchini into uniform, bite-sized pieces for even cooking. Mince the fresh garlic finely and set aside.
- Heat the Skillet: Place a large skillet over medium-high heat and add a tablespoon of olive oil or avocado oil to coat the bottom.
- Sear the Steak Bites (First Batch): Add half of the steak cubes to the hot pan, taking care not to overcrowd. Sear each side for about 1-2 minutes until browned and cooked to your preferred doneness. Remove from the pan and place them on a plate. Tent loosely with foil to keep warm while you cook the rest.
- Sear the Steak Bites (Second Batch): Add more oil if necessary, then repeat the cooking process with the remaining steak bites until all are cooked.
- Sauté the Zucchini: With the skillet still hot, add another tablespoon of oil and toss in the chopped zucchini. Sauté for 4-6 minutes until tender-crisp and slightly browned, stirring occasionally.
- Add Garlic Butter: Push the zucchini to one side of the skillet. In the empty space, add the butter and minced garlic. Allow the butter to melt and the garlic to become fragrant, stirring constantly for 30 seconds to 1 minute to avoid burning.
- Combine Steak and Vegetables: Return all the cooked steak bites to the skillet with the zucchini and garlic butter. Toss everything gently to coat the steak and vegetables evenly. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Sprinkle freshly chopped parsley or chives over the dish before serving to add freshness and color.
Notes
- Letting the steak rest before cooking helps achieve even cooking and better sear.
- Do not overcrowd the pan when searing steak bites; this ensures proper browning and prevents steaming.
- If you prefer, substitute butter with ghee for a lactose-free version.
- Zucchini cooks quickly, so keep an eye to avoid overcooking and mushiness.
- Use fresh garlic for the best flavor; pre-minced garlic may not yield the same aroma.
- This dish can be served with cauliflower rice or a fresh salad for a complete low-carb meal.
