Introduction

Garlic Butter Steak Bites with Zucchini is a quick and flavorful low-carb dinner perfect for busy weeknights. Tender, juicy steak pieces are seared to perfection and tossed with sautéed zucchini in a rich garlic butter sauce. This easy recipe offers a satisfying meal with simple ingredients and big taste.

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

Ingredients

1 lb sirloin, New York strip, or ribeye beef, cut into 1-inch cubes
2 medium fresh zucchinis, sliced into half-moons or quarter-moons
3 cloves fresh garlic, finely minced
2 tablespoons unsalted butter
Coarse sea salt, to taste
Freshly cracked black pepper, to taste
1/2 teaspoon onion powder (optional)
1/2 teaspoon smoked paprika (optional)
2 tablespoons 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, pepper, onion powder, and smoked paprika if using.
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 1 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 your 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 evenly. Taste and adjust seasoning if needed.
Step 9: Sprinkle with fresh chopped parsley or chives before serving.

Tips & Variations

For extra flavor, marinate the steak cubes in a little soy sauce or Worcestershire sauce for 30 minutes before cooking.
If you prefer a bit of heat, add a pinch of red pepper flakes when cooking the garlic butter.
Swap zucchini for other low-carb vegetables like bell peppers or asparagus.
Use grass-fed butter for a richer taste and healthier fats.
Make sure not to overcrowd the pan when searing the steak to achieve a nice crust.

Storage

Store leftover steak bites and zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve tenderness, adding a little butter or oil if needed to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh or fully thawed steak for even cooking and the best texture. If using frozen, thaw completely and pat dry before seasoning and cooking.

How can I tell when the steak bites are done?

Cooking steak bites for 1–2 minutes per side usually results in medium-rare to medium doneness. Adjust cooking time slightly based on your preference and the size of the cubes.

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

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This Garlic Butter Steak Bites & Zucchini recipe is a simple, flavorful, and low-carb dinner option perfect for busy weeknights. Tender cubes of sirloin, New York strip, or ribeye steak are seared to perfection and combined with sautéed zucchini and aromatic garlic butter, creating a delicious and satisfying meal that comes together quickly with minimal ingredients.

Author: Stella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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, 2-3 tbsp (for searing)
Onion powder (optional), 1/2 tsp
Smoked paprika (optional), 1/2 tsp

Zucchini & Garlic Butter

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

Instructions

Prepare the Steak: Remove the steak cubes from the fridge 15-20 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels to ensure a good sear. Season generously with coarse sea salt, freshly cracked black pepper, and if using, sprinkle onion powder and smoked paprika evenly over the cubes.
Prep Zucchini and Garlic: Slice the zucchinis into uniform half-moons or quarter-moons ensuring even cooking. Finely mince the fresh garlic cloves and set aside.
Heat the Skillet: Place a large skillet over medium-high heat and add one tablespoon of olive or avocado oil. Let the oil heat until shimmering but not smoking.
Sear the First Batch of Steak Bites: Add half of the steak cubes to the skillet in a single layer, making sure not to overcrowd the pan. Cook for about 1-2 minutes per side until each piece is evenly browned and cooked to your preferred doneness. Remove from pan and transfer to a plate, tenting loosely with foil to keep warm.
Sear the Remaining Steak Bites: Add additional oil if needed to the skillet and repeat the searing process with the remaining steak cubes. Once cooked, remove and keep warm with the first batch.
Sauté the Zucchini: With the skillet still hot, add another tablespoon of oil. Toss in the chopped zucchini and sauté for 4-6 minutes until they turn tender-crisp and develop a slight golden brown color.
Create Garlic Butter: Push the zucchini to one side of the skillet. Add the unsalted butter and minced garlic to the empty side. Stir constantly for about 30 seconds to 1 minute until the butter melts fully and the garlic becomes fragrant without burning.
Combine Steak with Zucchini and Garlic Butter: Return all the cooked steak bites to the pan with the zucchini and garlic butter. Gently toss everything together to coat the steak and vegetables evenly in the garlic butter sauce. Taste and adjust seasoning with additional salt or pepper if desired.
Garnish and Serve: Sprinkle freshly chopped parsley or chives over the top for a fresh, herbal finish. Serve immediately while hot for best flavor and texture.

Notes

Patting the steak dry before searing ensures a better crust and browning.
Do not overcrowd the pan while searing; cook steak bites in batches for even cooking.
Use a high smoke point oil like avocado or olive oil to prevent burning during searing.
Adjust cook time for steak doneness preference; 1-2 minutes per side works well for medium-rare to medium.
Fresh herbs like parsley or chives add a bright finish but are optional.
Optional spices like smoked paprika and onion powder enhance flavor but can be omitted for simplicity.

Keywords: Garlic butter steak bites, zucchini sauté, low carb dinner, easy steak recipe, skillet steak, quick dinner