Introduction

This Garlic Butter Steak Bites & Zucchini recipe is a quick and flavorful low-carb dinner perfect for busy weeknights. Tender, seared steak cubes paired with sautéed zucchini and fragrant garlic butter make an irresistible combination that’s both satisfying and easy to prepare.

Garlic Butter Steak Bites & Zucchini – Easy Low Carb Dinner Recipe - Recipe Image

Ingredients

Sirloin, New York strip, or ribeye beef, cut into 1-inch cubes
Fresh zucchini, sliced into half-moons or quarter-moons
Fresh garlic, finely minced
Unsalted butter
Coarse sea salt
Freshly cracked black pepper
Onion powder (optional)
Smoked paprika (optional)
Olive oil or avocado oil (for searing)

Instructions

Step 1: Take the steak out of the fridge about 15-20 minutes before cooking and pat it dry with paper towels. Season generously with salt and pepper.
Step 2: Chop the zucchini into uniform, bite-sized pieces and mince the garlic.
Step 3: Heat a large skillet over medium-high heat and add a tablespoon of olive oil or avocado oil.
Step 4: Add half of the steak bites to the pan, making sure not to overcrowd it. Sear for 1-2 minutes per side until browned and cooked to desired doneness. Transfer to a plate and tent with foil to keep warm.
Step 5: Repeat with the remaining steak bites, adding more oil if needed.
Step 6: With the pan still hot, add another tablespoon of oil and toss in the chopped zucchini. Sauté for about 4-6 minutes until tender-crisp and slightly browned.
Step 7: Push the zucchini to one side of the pan and add the butter and minced garlic to the empty space. Let the butter melt and the garlic become fragrant, stirring constantly for about 30 seconds to 1 minute.
Step 8: Return all the cooked steak bites to the pan with the zucchini and garlic butter. Toss everything together gently to coat. Taste and adjust seasoning if needed.
Step 9: Sprinkle with fresh chopped parsley or chives before serving.

Tips & Variations

Use a cast iron skillet for best searing results and even heat distribution.
Add a pinch of smoked paprika or onion powder to the steak seasoning for extra flavor.
Substitute zucchini with yellow squash or bell peppers for a different vegetable twist.
Rest the steak bites briefly before cooking to ensure even cooking and juiciness.

Storage

Store leftover steak bites and zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to preserve the steak’s tenderness and avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak bites for this recipe?

It’s best to use fresh steak for optimal flavor and texture. If using frozen steak bites, thaw completely and pat dry before cooking to ensure proper searing.

How do I know when the steak bites are done?

Sear each side for 1-2 minutes depending on thickness and your desired doneness—rare, medium, or well done. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.

Garlic Butter Steak Bites & Zucchini – Easy Low Carb Dinner Recipe

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This Garlic Butter Steak Bites & Zucchini recipe is a quick and easy low-carb dinner option perfect for busy weeknights. Tender steak bites are seared to perfection and combined with sautéed zucchini and fragrant garlic butter, creating a savory, satisfying meal that’s both flavorful and nutritious.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Steak Bites

1 lb sirloin, New York strip, or ribeye beef, cut into 1-inch cubes
Coarse sea salt, to taste
Freshly cracked black pepper, to taste
Olive oil or avocado oil, 2 tablespoons (for searing)
Onion powder (optional), 1/2 teaspoon
Smoked paprika (optional), 1/2 teaspoon

Vegetables and Butter Sauce

2 medium fresh zucchinis, sliced into half-moons or quarter-moons
4 cloves fresh garlic, finely minced
3 tablespoons unsalted butter
Fresh chopped parsley or chives, for garnish

Instructions

Prepare the Steak: Remove the steak cubes from the refrigerator about 15-20 minutes before cooking to bring them closer to room temperature. Pat the cubes dry thoroughly with paper towels to ensure a good sear. Season generously on all sides with coarse sea salt, freshly cracked black pepper, and optionally, onion powder and smoked paprika for added flavor.
Prepare the Zucchini and Garlic: While the steak rests, chop the zucchinis into uniform, bite-sized half-moons or quarter-moons to ensure even cooking. Finely mince the fresh garlic so it can infuse flavor quickly during cooking.
Heat the Skillet: Place a large skillet over medium-high heat and add one tablespoon of olive oil or avocado oil. Allow the oil to heat until shimmering but not smoking, which ensures a good sear for the steak.
Sear the Steak Bites (First Batch): Add half of the seasoned steak cubes to the hot skillet, making sure not to overcrowd the pan to maintain high heat. Sear the steak bites for about 1-2 minutes on each side until they develop a browned crust and reach your desired doneness. Remove the cooked steak bites and transfer them to a plate; tent loosely with foil to keep warm.
Sear the Steak Bites (Second Batch): Repeat the searing process with the remaining steak bites, adding an additional tablespoon of oil if needed to prevent sticking. Cook similarly until browned and cooked to preference, then remove and keep warm.
Sauté the Zucchini: With the pan still hot, add another tablespoon of oil and toss in the chopped zucchini. Sauté the zucchini for 4 to 6 minutes, stirring occasionally, until it becomes tender-crisp and is slightly browned for a pleasant texture and flavor.
Add Butter and Garlic: Push the zucchini to one side of the skillet. Add the unsalted butter and minced garlic to the empty side of the pan. Allow the butter to melt fully and the garlic to become fragrant, stirring constantly for about 30 seconds to 1 minute to avoid burning the garlic.
Combine and Toss: Return all the cooked steak bites to the skillet with the zucchini and garlic butter. Gently toss everything together to coat the steak and vegetables evenly with the sauce. Taste and adjust the seasoning with additional salt or pepper if necessary.
Garnish and Serve: Transfer the steak bites and zucchini to a serving dish. Sprinkle with freshly chopped parsley or chives for a burst of color and fresh herbal flavor before serving.

Notes

Allowing the steak to come to room temperature helps with even cooking and better searing.
Do not overcrowd the pan when searing steak bites to ensure they brown properly instead of steaming.
Slicing zucchini uniformly ensures even cooking and consistent texture.
If you prefer, substitute butter with ghee for a nuttier flavor and higher smoke point.
For a spicier kick, add a pinch of red chili flakes along with the garlic.
This dish pairs well with cauliflower rice or a simple green salad for a complete meal.

Keywords: garlic butter steak bites, zucchini saute, low carb dinner, quick steak recipe, easy keto meal