Garlic Butter Steak & Zucchini
Juicy steak bites and tender zucchini tossed in a rich garlic butter sauce. A quick, low-carb, high-protein dinner ready in 30 minutes.
Equipment
- Cast iron skillet
- Tongs
- Paper towels
Ingredients
- 450 g sirloin steak, cut into 1.5-inch cubes or ribeye
- 2 medium zucchini, sliced into half-moons
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- salt and black pepper to taste
- fresh parsley, chopped for serving
- red pepper flakes optional
Instructions
- Dry and season the steak cubes with paper towels, then coat with salt, pepper, smoked paprika, and onion powder. Let rest at room temperature for 10 minutes.
- Heat a cast iron skillet over high heat until very hot. Add olive oil and sear steak in a single layer for 2 minutes per side until deeply golden. Remove to a plate and tent with foil.
- Reduce heat to medium. Add 1 tablespoon butter and cook zucchini for 3 to 4 minutes until lightly colored but still firm. Season with salt.
- Push zucchini to the side, add remaining butter and garlic. Cook garlic for 45 seconds until fragrant, then stir everything together.
- Return steak to the pan, toss to coat in the garlic butter sauce, and remove from heat. Top with fresh parsley and serve immediately.
Notes
- Pat steak completely dry before cooking for the best sear.
- Do not overcrowd the pan - cook in batches if needed.
- Pull steak slightly early as it finishes cooking off the heat.
- For oven version, roast at 220°C (425°F) for 18-20 minutes, adding butter and garlic in the last 5 minutes.