Save to Pinterest Last summer, I was standing in my kitchen on a Tuesday evening when my friend texted asking if I could whip up something impressive but actually doable. She was starting keto and felt overwhelmed by all the restrictive talk. That's when I remembered a dinner party years ago where someone seared steak bites in garlic butter, and the whole room just went quiet. I decided to build an entire meal around that moment, adding crispy avocado fries and bright zucchini ribbons to make it feel complete and celebratory rather than like I was cooking around limitations.
I made this for four people on a random Saturday, and watching someone cut into an avocado fry and realize it was crispy, not mushy, was genuinely one of those small kitchen victories that stick with you. My neighbor kept asking if the avocado was breaded in something secret, and I loved having to tell her it was just almond flour and Parmesan doing the heavy lifting.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is the sweet spot for this because it's got enough marbling to stay juicy when seared quickly, and it's way less expensive than ribeye while tasting just as good when you cook it hot and fast.
- Sea salt and black pepper: Don't skip seasoning the steak directly; it creates a crust that tastes infinitely better than if you salt after cooking.
- Olive oil: You need this to get the skillet hot enough to sear properly, which is why the temperature matters more than the type of oil here.
- Unsalted butter and minced garlic: This combination is where all the flavor happens, and the butter browns slightly to become even more fragrant as the garlic cooks.
- Fresh parsley: Don't use dried here because the fresh version adds a brightness that makes the whole dish feel lighter and less heavy.
- Ripe avocados, sliced into wedges: The ripeness is everything; too firm and they won't have that creamy center, too soft and they'll fall apart during breading.
- Eggs: These act as your adhesive, so beat them well and make sure every bit of avocado gets coated.
- Almond flour: This creates the crispy exterior that you can't get with regular breading on keto, and the protein makes it actually stick.
- Grated Parmesan cheese: Use freshly grated if possible because pre-grated versions have anticaking agents that prevent proper browning.
- Smoked paprika and garlic powder: These seasonings add depth to the coating so the avocado fries taste like they belong on a fancy restaurant plate, not just a diet plate.
- Zucchinis: Medium ones cook evenly and won't release too much water when you dress them, which keeps the ribbons from getting soggy.
- Lemon juice: This brightens everything and prevents the zucchini from tasting bland or boring.
Instructions
- Get your oven ready and set up your station:
- Preheat to 425°F and line your baking sheet with parchment paper so the avocado fries won't stick and you can actually flip them without disaster. Having everything prepped before you start cooking makes the whole process feel controlled rather than chaotic.
- Bread and bake the avocado fries:
- Beat your eggs in one bowl and mix your almond flour with Parmesan and seasonings in another. Dip each avocado wedge in egg, then roll it in the coating until it's completely covered, and arrange them on your baking sheet. Spray lightly with olive oil and bake for 15 to 18 minutes, flipping halfway through, until they're golden and the coating is crisp to the touch.
- Sear the steak bites while the fries cook:
- Pat your steak cubes completely dry because moisture is the enemy of a good crust. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the steak in a single layer and let it sit untouched for 1 to 2 minutes per side so it develops that golden brown exterior while staying pink inside.
- Build the garlic butter magic:
- Remove the steak and reduce the heat to medium, then add butter to the pan. Once it's melted and foaming, add your minced garlic and cook for about 30 seconds just until fragrant, which is the exact moment before it starts to brown and taste bitter. Return the steak to the skillet, toss everything together, and finish with fresh parsley.
- Finish the zucchini ribbons:
- Using a vegetable peeler or spiralizer, shave your zucchinis into thin ribbons and toss them with olive oil, lemon juice, salt, and pepper. Do this last so the ribbons stay bright and fresh rather than sitting in liquid and getting limp.
Save to Pinterest There was this moment during that Saturday dinner where someone asked if they could have the recipe, and I realized this wasn't just about fitting food into a keto framework anymore, it was about making something delicious enough that people wanted to cook it again. That's when I knew this meal had crossed over from practical to genuinely loved.
Why This Combo Works So Well
The beauty of serving steak bites with avocado fries and zucchini ribbons is that you get three completely different textures and flavor profiles on one plate, which keeps every bite interesting. The richness of the garlic butter steak balances the creamy avocado and the crisp coating, while the zucchini ribbons add a fresh, almost cleansing element that prevents the meal from feeling heavy or one-note. It's the kind of balance that makes you feel satisfied rather than like you're white-knuckling through a restricted diet.
Timing Tips That Actually Matter
The real skill here is timing everything so it all comes together warm, which is why you start the avocado fries first since they need the full bake time. By the time you're done searing the steak and making the garlic butter, your fries are golden and crispy, and the zucchini only takes a minute to prep. If you try to do everything at once, you'll end up with cold fries and warm steak, which defeats the entire purpose of cooking.
Flavor Variations That Keep It Fresh
Once you've made this version, you'll start riffing on it because the formula is so solid that it can handle creativity. I've added everything from fresh thyme to the garlic butter to a tiny pinch of chili flakes for heat, and every version has been worth making again. The avocado fries stay exactly the same because that coating is perfection, but the steak and zucchini are your playground for experimenting with different herbs and finishing flavors.
- Try adding a squeeze of fresh lemon juice over the finished steak bites for brightness that cuts through the richness of the butter.
- If you want more heat, add red pepper flakes to the garlic butter or sprinkle some over the avocado fries before baking.
- Fresh herbs like thyme, rosemary, or cilantro can replace or join the parsley depending on what you're craving.
Save to Pinterest Making this meal reminds me that eating keto doesn't have to feel like punishment if you start with ingredients you actually love and techniques that celebrate them. It's just good food that happens to fit the framework, which is how it should be.
Recipe FAQ
- → What cut of steak works best for the bites?
Sirloin steak cut into 1-inch cubes is ideal for tender, juicy bites that sear well and stay flavorful.
- → How can I make the avocado fries crispy?
Coating avocado wedges in almond flour and Parmesan before baking at 425°F ensures they turn golden and crisp on the outside while remaining creamy inside.
- → Can I prepare zucchini ribbons without a spiralizer?
Yes, a vegetable peeler works well to create thin, delicate ribbons perfect for tossing with olive oil and lemon juice.
- → What’s the best way to infuse flavor into the garlic butter sauce?
Cook minced garlic briefly in melted butter over medium heat until fragrant, then toss with steak bites and sprinkle fresh parsley for added brightness.
- → Are there simple modifications for allergy concerns?
Replace almond flour in avocado coating with crushed pork rinds to avoid nuts, and double-check all ingredient labels for hidden allergens.
