Keto Garlic Butter Steak Bites (Printer View)

Juicy garlic butter steak bites with crispy avocado fries and fresh zucchini ribbons for a flavorful low-carb dish.

# Components:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 tsp sea salt
03 - 0.5 tsp black pepper
04 - 1 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tbsp 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 tsp smoked paprika
13 - 0.5 tsp garlic powder
14 - 0.5 tsp sea salt
15 - 0.25 tsp black pepper
16 - Olive oil spray for baking

→ Zucchini Ribbons

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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, beat eggs. In a separate bowl, combine almond flour, Parmesan cheese, smoked paprika, garlic powder, sea salt, and black pepper.
03 - Dip each avocado wedge in beaten egg, then coat thoroughly in almond flour mixture. Arrange on prepared baking sheet and lightly spray with olive oil. Bake for 15-18 minutes, turning halfway through, until golden and crisp.
04 - Pat steak cubes dry with paper towels. Season generously with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear 1-2 minutes per side until browned while maintaining pink interior. Remove and set aside.
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 skillet, toss to coat evenly in garlic butter, and sprinkle with fresh parsley.
06 - Using a vegetable peeler or spiralizer, shave zucchinis into thin, delicate ribbons. Toss ribbons with olive oil, lemon juice, and season to taste with sea salt and black pepper.
07 - Serve garlic butter steak bites hot with crispy avocado fries and fresh zucchini ribbons arranged on the side.

# Expert Advice:

01 -
  • The steak bites stay impossibly tender and juicy because you're not overthinking them, just getting a quick sear and a luxurious butter coating.
  • Avocado fries crisp up in a way that surprises people every single time, especially when you use the almond flour and Parmesan combo.
  • The whole thing comes together in 40 minutes, which means you can pull off a restaurant-quality dinner without the stress.
  • It's genuinely filling and satisfying without leaving you feeling sluggish, which is the whole point of eating this way.
02 -
  • Don't skip patting the steak dry before seasoning because that's what gives you the real sear and the crust that makes it taste expensive.
  • The avocado fries need to go in when the oven is already hot, and you need to turn them halfway through or one side will crisp up while the other stays soft.
  • Freshly minced garlic makes all the difference in the butter sauce, not garlic powder, because the aroma and flavor are completely different.
  • Lemon juice on the zucchini ribbons is non-negotiable because it keeps them from oxidizing and turning gray, plus it adds brightness that balances the richness.
03 -
  • Add a tiny pinch of chili flakes to the garlic butter if you want subtle heat that builds without overwhelming the steak.
  • If someone in your household has a tree nut allergy, crushed pork rinds work beautifully in place of almond flour for the avocado fries and honestly, some people prefer the texture.
  • Squeezing fresh lemon over the plated steak bites right before eating adds brightness that you don't expect but that completely elevates the whole meal.
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