Save There's something about the sizzle of steak hitting a hot pan that makes you feel like you're actually doing something right in the kitchen. I stumbled onto this combination one weeknight when I was staring down a half-eaten avocado and some beautiful sirloin, thinking there had to be something better than the usual keto routine. The garlic butter came together so naturally, and suddenly I had this rich, golden sauce coating perfectly seared bites of beef while crispy avocado fries turned golden in the oven. It's become my go-to when I want something that feels indulgent but actually fits the plan.
I made this for my partner on a Thursday night when we were both tired of the usual chicken-and-broccoli situation, and something shifted. They took one bite of those avocado fries and looked at me like I'd invented something completely new, even though it's so simple. That moment when someone realizes you can actually eat this way and enjoy it, not just tolerate it, that's when a recipe stops being instructions and becomes something you want to make again and again.
Ingredients
- Sirloin steak, cut into 1-inch cubes: One and a half pounds gives you four generous servings, and sirloin has just the right balance of tenderness and flavor without being overly fatty for this preparation.
- Sea salt and black pepper: Don't skip the seasoning step on the raw steak, it's what builds the foundation for everything else.
- Olive oil: A tablespoon is enough for the initial sear, since the butter adds richness anyway.
- Unsalted butter and garlic: Two tablespoons of butter melted with four minced garlic cloves creates a sauce that coats every piece without overwhelming it.
- Fresh parsley: Freshly chopped, not dried, because it brightens the whole plate at the end.
- Ripe avocados: Two large ones, and this is where ripeness matters because you need them soft enough to slice cleanly but not mushy.
- Eggs: Two large eggs beaten together create the perfect binder for your coating without making it heavy.
- Almond flour and Parmesan: One cup and half cup respectively, mixed with the spices, creates that crispy exterior that stays crunchy even as it cools.
- Smoked paprika, garlic powder, salt, and pepper: These five ingredients build a seasoning blend that tastes intentional, not random.
- Zucchinis: Two medium ones spiralized or peeled into ribbons add bulk and freshness without carbs.
- Lemon juice and olive oil: A tablespoon each tossed with the zucchini ribbons keeps them bright and prevents them from getting soggy.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 425 degrees Fahrenheit and line a baking sheet with parchment paper so your avocado fries don't stick. This step matters more than you'd think because a hot oven means faster, crispier results.
- Make your coating station:
- Beat two eggs in one shallow bowl, then mix your almond flour, Parmesan, paprika, garlic powder, salt, and pepper in another. Having everything ready before you start coating avocados keeps you moving smoothly.
- Coat and bake the avocado fries:
- Dip each avocado wedge in egg first, then roll it in the flour mixture until it's fully covered, then place it on the sheet and spray lightly with olive oil. Bake for 15 to 18 minutes, turning halfway through, until they're golden and crispy at the edges.
- Sear your steak bites:
- While the fries are baking, pat your steak cubes dry with paper towels and season them generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it's just starting to smoke, then add the steak in a single layer and don't move it around, just let it sit for 1 to 2 minutes per side until you get that brown crust but the inside stays pink.
- Make the garlic butter sauce:
- Remove the seared steak from the skillet and reduce the heat to medium, then add two tablespoons of butter and let it melt slowly. Add your four minced garlic cloves and cook for just 30 seconds until the kitchen smells incredible, then return the steak and toss it all together.
- Finish with freshness:
- Sprinkle the steak bites with fresh chopped parsley right before serving. For the zucchini ribbons, either use a vegetable peeler or spiralizer to create thin ribbons, then toss them gently with olive oil, lemon juice, salt, and pepper and serve them fresh and cool alongside everything else.
Save The best part about this meal is that moment when all three components hit the plate at exactly the same temperature, the steak still sizzling slightly, the avocado fries still crispy, the zucchini ribbons cool and refreshing. It's not just food, it's proof that eating keto doesn't mean suffering through boring meals, and that matters more than you'd think.
Why This Works As A Complete Meal
Everything on this plate serves a purpose beyond just fitting macros. The steak provides protein and fat that keeps you satisfied for hours, the avocado fries add that textural contrast and richness that makes your brain register satisfaction, and the zucchini ribbons give you volume and freshness so the meal feels complete. I've learned that keto isn't about restriction, it's about building meals that actually nourish you instead of leaving you feeling deprived.
The Secret To Perfect Avocado Fries
The trick that changed everything for me was using Parmesan in the coating instead of trying to make them work with just almond flour. The Parmesan adds a saltiness and a savory depth that makes them taste like an actual appetizer, not a sad diet food. I also learned that turning them halfway through baking is essential because one side will always cook faster than the other, and you want both sides to get that golden, crispy finish.
Timing And Temperature Matter More Than You Think
The reason this meal comes together in 40 minutes is because you're doing things simultaneously, not sequentially, and that's intentional. Your oven is working while your skillet is working, and by the time the avocado fries are golden, your steak is seared and your zucchini is ready. This is also why a hot skillet and a hot oven are non-negotiable, because temperature control is what separates a restaurant meal from something that tastes like you're just following instructions.
- Medium-high heat on the skillet is the sweet spot for steak because you need it hot enough to sear but not so hot that the outside burns before the inside cooks.
- Turning the avocado fries halfway through prevents uneven cooking and ensures every single one comes out crispy instead of having some soft spots.
- Let your steak rest in the garlic butter for just a minute after tossing it so the flavors actually absorb into the meat instead of just coating the outside.
Save This is the meal I make when I want to feel like I'm taking care of myself, not punishing myself. It's rich enough to feel indulgent, practical enough to fit into a weeknight, and delicious enough that you'll find yourself making it again and again.
Cooking Guide
- → How do I ensure the steak bites stay tender?
Pat the steak cubes dry before seasoning and sear on medium-high heat for 1-2 minutes per side to lock in juices while keeping the inside pink.
- → What is the best way to get crispy avocado fries?
Coat avocado wedges in beaten egg and a seasoned almond flour mixture, then bake at 425°F turning once until golden and crisp.
- → Can I substitute almond flour in the coating?
Yes, crushed pork rinds work well as a nut-free alternative while maintaining a crispy texture.
- → How are zucchini ribbons prepared for this dish?
Use a vegetable peeler or spiralizer to shave zucchinis into thin ribbons, then toss with olive oil, lemon juice, salt, and pepper.
- → Any tips for enhancing flavor in the garlic butter sauce?
Add a pinch of chili flakes while cooking the garlic butter for a subtle spicy kick that complements the rich flavors.