Garlic Butter Steak Bites with Zucchini
Tender steak bites seared in garlic butter paired with quick sautéed zucchini for a low-fuss, high-protein meal fit for weeknights or special occasions.
Ingredients
Main Ingredients
- 1 pound steak (sirloin or ribeye), cut into bite-sized pieces Sirloin is leaner and economical; ribeye gives more buttery richness.
- 4 tablespoons butter, divided Substitute: use ghee or neutral oil for dairy-free (flavor will be different).
- 4 cloves garlic, minced Fresh garlic is best; pre-minced works in a pinch.
- Salt and pepper, to taste
- 1 medium zucchini, sliced (about 1/4-inch coins) Swap zucchini for summer squash or thinly sliced mushrooms if preferred.
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons butter and let it fully melt and foam.
- Season steak bites generously with salt and pepper. Add them to the skillet in a single layer — don’t overcrowd. Let them sear undisturbed for about 3–4 minutes.
- Flip and sear the other side until browned and cooked to your liking (about 3–4 minutes more for medium-rare depending on cube size).
- Remove the steak to a plate and tent loosely with foil to keep warm.
Cooking
- Reduce heat slightly, add the remaining 2 tablespoons butter to the same skillet. Once melted, add the zucchini slices and sauté for 2–3 minutes until they begin to soften and show golden edges.
- Add the minced garlic and cook, stirring, for about 1 minute — just until fragrant. Be careful not to burn the garlic.
- Return the steak to the skillet, toss everything together for 30–60 seconds so the juices and butter coat the zucchini and steak evenly. Taste and adjust salt and pepper.
- Remove from heat, sprinkle with chopped parsley if using, and serve immediately.
Notes
Serve over cauliflower rice, steamed white rice, or buttery mashed potatoes. Can be paired with roasted broccoli or a crisp green salad for a low-carb meal. Refrigerator leftovers for up to 3 days. Reheat gently to prevent drying. For freezing, separate steak and veggies into airtight containers or vacuum bags; they'll keep for up to 2 months.