Garlic Butter Steak Bites and Zucchini
These Garlic Butter Steak Bites and Zucchini are one of my favorite easy dinners! It’s low-carb and quick enough for weeknights.
This garlic steak bites recipe is all about tenderness and flavor! And it’s quick and easy to make.
For this recipe, I quickly sear the steak bites to get a nice crust, then remove them from the pan. Zucchini is quickly sautéed, then the steak is returned to the pan to finish cooking with butter, garlic, lemon, and herbs.
It’s a wildly quick weeknight dinner and a favorite dish in our house!
Recipe Substitutions and Additions
Steak: I think using lean cuts of steak is the right steak for this recipe! Sirloin and New York Strip are my top choices. Ribeye and Filet Mignon will also work. Avoid tough stew meat; it is better slow-cooked.
Avocado Oil: I chose avocado oil to sear the steak because it has a high smoke point. But you are welcome to substitute another neutral cooking oil, such as olive oil.
Vegetables: Substitute zucchini for the vegetables you have on hand! Asparagus (cut into 1-inch pieces), green beans, bell peppers, broccoli, and sliced mushrooms work well.
Butter: To make this recipe paleo or Whole30-friendly, swap butter for ghee.
Serving Suggestions
I love making these garlic steak bites for meal prep or a quick, easy dinner. It’s terrific on its own, or serve it with mashed potatoes, rye dinner rolls, noodles, or rice for a satisfying meal.
Storing Leftovers
Allow leftovers to cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
To reheat, do not microwave. Reheat in a hot skillet for about 2 minutes.
Because zucchini does not freeze well, I do not recommend freezing this recipe.
I hope that you love these tasty steak bites! If you make them, I’d love to hear how they turned out in the comments below.
Garlic Butter Steak Bites and Zucchini
Ingredients
- 1 pound sirloin steak, cut into 1-inch cubes
- 2 zucchini, medium, sliced into half-moons
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, freshly cracked
- 3 tablespoons butter, salted
- 4 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon parsley, fresh, chopped
- flaked sea salt
Equipment
Instructions
- Remove the steak from the fridge 20 minutes before cooking to take the chill off. Pat the steak cubes extremely dry with paper towels. This is crucial for browning. Toss them in a bowl with ¾ teaspoon of salt and the black pepper just before cooking.
- Seat the steak: Heat a large skillet over high heat. Add the steak in a single layer. Tip: Do not overcrowd the pan; cook in two batches if necessary. Sear for 2 minutes without moving them to get a crust, then flip and cook for 1 more minute. I like to use tongs for flipping. Remove to a paper-towel-lined plate.
- Cook the zucchini: Reduce the heat to medium-high. Do not clean the pan. In the same pan, add the zucchini and the remaining ¼ teaspoon of salt. Sauté for 3-4 minutes until the edges start to brown, but the zucchini is still crisp, not soggy!
- Make the Garlic Butter Sauce: Turn the heat down to low. Return the steak and its juices to the pan. Add the butter and the minced garlic. Toss everything constantly for 1 minute until the butter melts and the garlic is fragrant.
- Finish & Serve: Remove from heat immediately. Stir in the lemon juice to cut the richness. Garnish with fresh parsley and sprinkle with flaked sea salt.
