Garlic Butter Steak Bites and Zucchini

Ingredients

• 1 1/2 lb (680 g) sirloin steak, cut into 1-inch (2.5 cm) cubes
• 2 medium zucchini (1 lb / 454 g), cut into 1/2-inch (1 cm) half moons
• 3 tbsp (42 g) butter
• 1/2 lemon, for squeezing over at the end (optional)
• 1 tbsp (15 ml) avocado oil
• 6 cloves garlic, minced
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, pinch of chili flakes (optional)

How to make it

1. Prep everythingPat the steak very dry with paper towels and cut it into 1-inch (2.5 cm) cubes. Cut the zucchini into 1/2-inch (1 cm) half moons. Mince the 6 garlic cloves and season the steak with the salt, pepper and paprika.
2. Sear the zucchiniHeat 1 tsp of the avocado oil in a large 12-inch (30 cm) skillet over medium-high heat until it shimmers. Add the zucchini in a single layer and cook 3 to 4 minutes, flipping once, until browned on the edges but still a little firm. Move it to a plate and sprinkle with a pinch of salt.
3. Sear the steakAdd the rest of the oil to the same skillet and turn the heat to high. Add the steak in a single layer, in two batches if needed so the pieces are not touching, and leave them alone for 2 minutes to build a brown crust (searing). Flip and cook 1 to 2 minutes more: 130°F (54°C) is medium-rare and USDA recommends 145°F (63°C).
4. Make the garlic butterTurn the heat down to medium-low and add the butter and garlic to the pan with the steak. Stir for 30 to 60 seconds, until the butter foams and the garlic smells fragrant but is not brown.
5. Finish and serveReturn the zucchini to the skillet and toss everything in the garlic butter for 30 seconds. Squeeze the lemon over the top and serve right away with any pan butter spooned over. Leftovers keep 3 days in the fridge; reheat briefly in a skillet so the steak does not overcook.