Quick-seared bite-size steak tossed with garlic, a modest amount of butter, and parsley; serve with a crisp green salad.
SBy SahlM22
Servings
2
1 lb Sirloin steak, cut into 1-inch cubes
0.75 tsp Kosher salt
0.5 tsp Black pepper, freshly ground
1 tbsp Avocado oil
1 tbsp Unsalted butter
3 clove Garlic cloves, minced
2 tbsp Fresh parsley, chopped
4 cup Mixed salad greens
0.5 piece Cucumber, sliced
0.5 piece Lemon, juiced
1 tbsp Extra virgin olive oil
Calories
505 kcal
Protein
51g
Carbs
8g
Fat
31g
Fiber
2g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Pat the steak cubes very dry with paper towels, then toss with the kosher salt and black pepper. Dry meat sears instead of steaming.
1 lb Sirloin steak, cut into 1-inch cubes,
0.8 tsp Kosher salt,
0.5 tsp Black pepper, freshly ground
Sear the Steak
2. Heat the avocado oil in a large skillet (cast iron is ideal) over high heat until it just begins to smoke, about 2 minutes.
1 tbsp Avocado oil
3. Add the steak in a single layer, working in two batches if needed to avoid crowding. Sear undisturbed for 1.5 minutes until deeply browned, then turn and cook 1 to 2 minutes more for medium-rare to medium. Transfer to a plate.
1 lb Sirloin steak, cut into 1-inch cubes
4. Reduce the heat to medium-low, add the butter and garlic to the same pan, and stir for 30 seconds until fragrant but not browned.
5. Return the steak and any resting juices to the pan, toss to coat in the garlic butter for 30 seconds, then remove from the heat and stir in the parsley.
6. Toss the salad greens and cucumber with the lemon juice, extra virgin olive oil, and a pinch of salt and pepper from the seasoning. Divide the salad between plates and top with the steak bites.
4 cup Mixed salad greens,
0.5 piece Cucumber, sliced,
0.5 piece Lemon, juiced,
1 tbsp Extra virgin olive oil
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