Keto Garlic Butter Steak Bites (Printable Version)

Tender steak bites with garlic butter, crispy avocado fries, and refreshing zucchini ribbons for a flavorful low-carb dish.

# What You Need:

→ 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 - Salt and pepper to taste

# Steps:

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, salt, and pepper.
03 - Dip each avocado wedge in beaten egg, then coat thoroughly in almond flour mixture. Place coated wedges on prepared baking sheet and lightly spray with olive oil.
04 - Bake for 15 to 18 minutes, turning halfway through cooking, until golden and crispy.
05 - Pat steak cubes dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear 1 to 2 minutes per side until browned while maintaining a pink interior. Remove and set aside.
06 - Reduce heat to medium and add butter to the skillet. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
07 - Return seared steak bites to the skillet, toss to coat in garlic butter sauce, and sprinkle with fresh chopped parsley.
08 - Using a vegetable peeler or spiralizer, shave zucchinis into thin ribbons. Toss ribbons with olive oil, lemon juice, salt, and pepper.
09 - Serve garlic butter steak bites hot with crispy avocado fries and zucchini ribbons arranged on the side.

# Expert Advice:

01 -
  • It feels fancy enough for company but takes less time than ordering takeout.
  • The garlic butter sauce makes everything taste decadent, even though you're staying within your macros.
  • Avocado fries stay crispy on the outside and creamy inside—no soggy disappointments here.
  • You get three different textures and flavors that somehow work together without feeling complicated.
02 -
  • Avocados brown quickly once cut, so prep them just before breading—don't slice them an hour ahead or they'll look sad and gray on the plate.
  • The steak will keep cooking from residual heat, so pull it when it still looks slightly pink inside; it'll reach perfect medium by the time you serve it.
  • Overcrowding the skillet when you sear the steak is the enemy—work in batches if needed so each cube gets that gorgeous crust.
03 -
  • Don't defrost frozen avocados for this—they get too soft; use fresh, ripe ones that have a slight give when you press them gently.
  • Make sure your skillet is actually screaming hot before the steak hits; you'll hear a sizzle that tells you you're doing it right, and that's when the crust forms properly.
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