Garlic Butter Steak and Veggie Bites

Ingredients

For the Steak

• 1 1/2 pounds sirloin steak, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil

For the Vegetables

• 8 ounces cremini mushrooms, halved
• 1 medium zucchini, cut into thick half-moons
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes

For the Garlic Butter

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley

Substitutions

• Broccoli florets can replace zucchini but should be blanched first.
• Ghee can replace butter for higher-heat finishing.
• Baby potatoes can replace mushrooms only if parboiled before the skillet stage.

Instructions

Step 2: Sear the Steak

Heat cast iron over high heat until very hot. Add avocado oil and sear steak in two batches for about 2 minutes per side until browned and at least 145°F for medium, then rest 3 minutes.

Step 3: Brown the Mushrooms

Reduce heat to medium-high, add mushrooms cut-side down, and cook 3 minutes without stirring.

Step 4: Cook the Firm Vegetables

Add zucchini and peppers and cook 4 to 5 minutes until crisp-tender with browned edges.

Step 6: Make the Garlic Butter

Push vegetables aside, melt butter in the center, and cook garlic and thyme for 30 seconds.

Step 7: Finish Together

Return steak and any juices to the skillet, toss for 30 seconds, remove from heat, and sprinkle with parsley.

How to Store Leftovers

Refrigerate steak and vegetables within 2 hours in an airtight container for up to 3 days.

Freeze steak and cooked peppers for up to 2 months, but zucchini, mushrooms, and tomatoes soften after thawing.

How to Reheat

Reheat quickly in a very hot skillet for 2 to 3 minutes until leftovers reach 165°F. Add a small pat of butter at the end and avoid prolonged cooking.

How to Serve It

• steamed rice
• simple green salad
• cauliflower rice

Common Mistakes to Avoid

• Crowding the steak and steaming it.
• Cooking every vegetable at once.
• Taking whole-cut beef below 145°F without the 3-minute rest.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.