Keto Garlic Butter Steak Bites (Print Version)

Tender garlic butter steak bites with crispy avocado fries and fresh zucchini ribbons for a satisfying low-carb meal.

# Components:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon sea salt
03 - 0.5 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tablespoon fresh parsley, chopped

→ Avocado Fries

08 - 2 large ripe avocados, sliced into 0.5-inch wedges
09 - 2 large eggs
10 - 1 cup almond flour
11 - 0.5 cup grated Parmesan cheese
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper
16 - Olive oil spray for baking

→ Zucchini Ribbons

17 - 2 medium zucchinis
18 - 1 tablespoon olive oil
19 - 1 tablespoon lemon juice
20 - Sea salt and black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a shallow bowl, beat eggs. In a separate shallow bowl, combine almond flour, Parmesan cheese, smoked paprika, garlic powder, sea salt, and black pepper. Dip each avocado wedge in beaten egg, then coat thoroughly in the almond flour mixture. Arrange coated wedges on the prepared baking sheet and lightly spray with olive oil.
03 - Place baking sheet in preheated oven and bake for 15-18 minutes, turning wedges halfway through cooking, until golden brown and crispy. Transfer to a serving plate.
04 - Pat steak cubes dry with paper towels and season with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak cubes in a single layer and sear for 1-2 minutes per side until browned while maintaining a pink center. Remove steak from skillet with tongs and set aside on a clean plate.
05 - Reduce skillet heat to medium. Add unsalted butter and allow to melt completely. Stir in minced garlic and cook for 30 seconds until fragrant. Return seared steak bites to the skillet and toss gently to coat with garlic butter sauce. Sprinkle with fresh chopped parsley and stir to combine.
06 - Using a vegetable peeler or spiralizer, shave zucchinis into thin ribbons. Transfer ribbons to a bowl and toss with olive oil, lemon juice, sea salt, and black pepper until evenly coated.
07 - Arrange garlic butter steak bites in the center of serving plates. Position avocado fries on one side and zucchini ribbons on the other side. Serve immediately while steak is hot.

# Expert Advice:

01 -
  • The steak stays impossibly tender and juicy because you're not overcooking it, and that garlic butter does all the heavy lifting for flavor.
  • Those avocado fries crack like heaven when you bite into them, and somehow they feel like an indulgence even though they're completely aligned with your goals.
  • The whole plate comes together in 40 minutes flat, making weeknight dinners feel way less like a chore.
02 -
  • Avocado fries need to go straight from egg to flour coating without sitting around, because any delay and they'll slide right off when you go to bread them.
  • Your steak will keep cooking from residual heat even after you pull it off the pan, so stopping it slightly underdone is the secret to keeping it tender and juicy.
03 -
  • Don't overcrowd your skillet when searing the steak, because the meat will steam instead of sear and you'll lose all that gorgeous color and flavor.
  • The difference between good avocado fries and great ones is that halfway turn in the oven, making sure both sides get equal heat exposure for even crispiness.
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