Keto Garlic Butter Steak Bites

There's something about butter and garlic hitting a hot pan that makes you pause whatever you're doing and just breathe it in. I discovered this particular combination on a weeknight when I was tired of the same keto rotation and decided to throw steak cubes into a skillet without a real plan. The avocado fries came from desperation, honestly—I had two perfectly ripe avocados and remembered someone mentioning almond flour crusts. What started as improvisation turned into the kind of meal that makes you forget you're eating low-carb.

I made this for my sister during a surprise dinner visit, and she kept going back for more avocado fries even after she was full. That moment when someone you love asks for seconds without realizing they're eating keto? That's when you know a recipe has staying power. She left with the recipe scribbled on the back of an envelope, and I'm pretty sure she's made it more times than I have now.

Ingredients

• Sirloin steak, cut into 1-inch cubes (1.5 lbs): Look for deep red color with white marbling throughout—that's where the flavor lives, and it means your bites will be juicy instead of tough when you sear them.
• Sea salt and black pepper: Don't skip the seasoning step or use pre-ground pepper that's been sitting in your cabinet for months; it makes a real difference in how the steak tastes.
• Olive oil: Use a good quality oil you'd actually taste, not the cheap stuff, because it's one of only a few flavors competing with the garlic and butter.
• Unsalted butter and garlic cloves: Fresh minced garlic beats jarred every single time—the difference is night and day once you smell it cooking.
• Fresh parsley: This seems like a garnish but it actually brightens the whole dish and keeps it from feeling one-note.
• Ripe avocados: They should yield slightly to pressure but not be mushy; if they're too soft, the fries fall apart in the coating step.
• Eggs: These are your binder, so use fresh ones straight from the fridge—cold eggs coat more efficiently than room temperature ones.
• Almond flour, Parmesan cheese, smoked paprika, and garlic powder: Mix these together before you start breading because it's easier than fumbling mid-process, and the spices distribute more evenly.
• Zucchini: Choose medium-sized ones that are firm and not waterlogged; they ribbon better and won't turn into mush when you dress them.
• Lemon juice: Fresh squeezed tastes completely different from bottled and actually matters when the vegetables are this simple.

Instructions

Get your mise en place ready:

Line a baking sheet with parchment paper and preheat your oven to 425°F. Having everything prepped before you start cooking means you can move at the right speed without scrambling.

Bread those avocado wedges:

Beat your eggs in one shallow bowl, then mix the almond flour with Parmesan and spices in another. Dip each avocado wedge into egg, then roll it through the flour mixture until it's completely coated—don't be shy with the coating because that's what gets crispy. Place them on the parchment paper and give them a light spray of olive oil on all sides.

Get the avocado fries in the oven:

Slide them into the oven for 15 to 18 minutes, turning them halfway through so they brown evenly. You'll know they're done when they're golden and crispy on the outside and warm through.

Pat and season your steak:

While the fries bake, use paper towels to get your steak cubes completely dry—moisture is the enemy of a good sear. Season generously with salt and pepper on all sides.

Sear the steak with confidence:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes in a single layer and don't move them around for the first minute—let them develop that golden crust you're after. Flip them after 1 to 2 minutes per side, aiming for a brown exterior with a still-pink center.

Build the garlic butter magic:

Remove the steak and reduce your heat to medium. Add the butter to the empty pan, and once it's melted and foaming, add your minced garlic. Let it cook for about 30 seconds, just until it becomes incredibly fragrant but hasn't turned brown. Return the steak to the pan, toss everything together, and finish with a sprinkle of fresh parsley.

Make your zucchini ribbons:

Use a vegetable peeler or spiralizer to shave your zucchini into long, thin ribbons—this takes maybe five minutes. Toss them gently with olive oil, lemon juice, salt, and pepper; you want them dressed but not bruised.

Plate it all together:

Serve the hot steak bites with the crispy avocado fries and fresh zucchini ribbons on the side. The warmth of the steak against the cool ribbons is part of what makes this work.

Save

There's a moment right before you plate everything when all three components are ready at the same time, and the kitchen smells like garlic, butter, and toasted almonds. That synchronization, when nothing is sitting around getting cold, is when you know you've nailed the timing. It's a small victory that tastes really, really good.

The Crispy Coating Secret

I learned the hard way that avocado fries need an egg wash and a dry coating, not just one or the other. The egg creates adhesion while the almond flour mixture gives you that satisfying crunch that makes people ask if they're actually eating avocado. The smoked paprika and garlic powder aren't just flavor—they make the coating look more intentional, like you planned this instead of improvising it in your kitchen on a Wednesday night.

Timing Your Three Components

The oven takes about 18 minutes for the avocado fries, and the steak bites take maybe five minutes total, so you want to start the fries first and begin your steak about halfway through their baking time. The zucchini ribbons come together in minutes, so hold off on those until everything else is nearly done. This isn't rocket science, but it does mean you eat hot food instead of some components sitting on a plate getting sad while you finish the others.

Flavor Variations That Actually Work

The base recipe is really solid, but I've started experimenting with small tweaks depending on my mood. A pinch of red pepper flakes in the garlic butter adds heat without overwhelming the steak, while a splash of balsamic vinegar over the zucchini ribbons brings unexpected depth. Some people swear by adding a tiny bit of Dijon mustard to the butter sauce, which sounds weird until you taste it.

• Try crushing some pork rinds instead of almond flour for a nut-free avocado fry coating—it gets even crispier and tastes savory in a different way.
• Fresh lemon juice squeezed over everything at the table beats adding it earlier because people get to control their own brightness level.
• A dry rosé or sparkling water with lime pairs better than anything else I've tried, though honestly a cold beer works too.

Save

This meal has become the thing I make when I want to feel like I'm doing something special but don't have much time. It's keto without tasting like deprivation, which might be the highest compliment I can give any recipe.

Recipe Questions & Answers

→ How do you ensure steak bites stay tender?

Patting the steak cubes dry before seasoning and searing them quickly on high heat helps lock in juices, resulting in tender bites.

→ What gives the avocado fries their crispiness?

Coating avocado wedges with a mixture of almond flour, Parmesan, and spices before baking creates a crispy and flavorful crust.

→ Can zucchini ribbons be prepared ahead of time?

Zucchini ribbons are best made fresh to retain their texture but can be tossed with olive oil and lemon juice a short time before serving.

→ What variations can enhance garlic butter flavor?

Adding chili flakes to the garlic butter adds a nice spicy kick, complementing the richness of the sauce.

→ Is there a nut-free option for the coating?

Yes, crushed pork rinds can substitute almond flour to maintain a crunchy avocado fry coating without nuts.