Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 pound sirloin steak, cut into 1-inch cubes
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon black pepper, freshly cracked
- 3 tablespoons salted butter
- 4 cloves garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 pinch flaked sea salt for garnish
Instructions
- Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature. Pat the steak cubes dry with paper towels to ensure they brown nicely. Toss the steak in a bowl with ¾ teaspoon of salt and the black pepper just before cooking.
- Heat a large skillet over high heat and add the steak in a single layer. Avoid overcrowding the pan; if necessary, cook in two batches. Sear the steak for 2 minutes without moving it to develop a crust, then flip and cook for an additional 1 minute. Use tongs for easy flipping. Once done, transfer the steak to a paper-towel-lined plate.
- Lower the heat to medium-high and do not clean the pan. Add the zucchini and the remaining ¼ teaspoon of salt. Sauté for 3-4 minutes until the edges start to brown, ensuring the zucchini remains crisp.
- Reduce the heat to low. Return the steak and any juices back to the pan. Add the butter and minced garlic. Toss everything together for about 1 minute until the butter melts and the garlic becomes fragrant.
- Remove the skillet from heat immediately. Stir in the lemon juice to balance the richness. Garnish with fresh parsley and sprinkle with flaked sea salt before serving.
Notes
For added flavor, consider adding a pinch of red pepper flakes to the garlic butter sauce. You can substitute the zucchini with other vegetables like bell peppers or asparagus for variety.