Garlic Butter Steak Bites With Zucchini – Fast, Flavorful, and Satisfying

This is the kind of weeknight dinner you actually look forward to. Tender steak bites seared until caramelized, tossed in a rich garlic butter sauce, and paired with crisp-tender zucchini. It comes together fast, tastes like something from a restaurant, and uses simple ingredients you probably already have.

No fancy techniques, just high heat, good seasoning, and a skillet that does the heavy lifting. If you want big flavor with minimal fuss, this one’s for you.

What Makes This Recipe So Good

• Quick and easy: From chopping to serving, you can have this on the table in about 25 minutes.
• Restaurant-level flavor: Garlic butter adds richness while a hot sear locks in those juicy steak bites.
• Balanced and satisfying: Zucchini brings freshness and a light bite that pairs perfectly with the savory steak.
• One-pan cleanup: Everything cooks in one skillet, which means less mess.
• Flexible: Works with different cuts of steak and can be tweaked for low-carb, keto, or gluten-free preferences.

What You’ll Need

• 1.25 to 1.5 pounds steak (sirloin, ribeye, or New York strip), cut into 1-inch cubes
• 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/2-inch thick)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil (or avocado oil for higher smoke point)
• 4 garlic cloves, minced
• 1 teaspoon kosher salt, divided (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• Juice of 1/2 lemon (or 1–2 teaspoons to taste)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Pat the steak dry: Use paper towels to dry the steak cubes very well. This helps them sear instead of steam.
2. Season the steak: Toss the steak with 3/4 teaspoon salt, black pepper, and smoked paprika.

   Set aside while you prep the zucchini.

3. Prep the zucchini: Slice into 1/2-inch half-moons and sprinkle with the remaining salt. This light seasoning brings out flavor without making it watery.
4. Heat the pan: Place a large heavy skillet (cast iron is ideal) over medium-high heat. Add the olive oil and let it get hot until shimmering.
5. Sear the steak in batches: Add half the steak in a single layer.

   Don’t overcrowd. Sear 2–3 minutes without moving, then toss and cook 1–2 minutes more until browned with a medium-rare center. Transfer to a plate and repeat with the remaining steak.

6. Cook the zucchini: Reduce heat to medium.

   In the same skillet with the browned bits, add 1 tablespoon butter and the zucchini. Sauté 3–4 minutes, stirring occasionally, until crisp-tender and lightly browned. Remove to the plate with the steak.

7. Make the garlic butter: In the empty skillet, add remaining 2 tablespoons butter.

   Once melted and foamy, stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

8. Combine and finish: Return steak and zucchini to the skillet. Toss to coat in the garlic butter.

   Squeeze in lemon juice and stir. Taste and adjust seasoning with more salt or pepper if needed.

9. Serve: Sprinkle with chopped parsley and serve hot. Great with rice, mashed potatoes, pasta, or cauliflower rice.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat with a splash of water or broth for 2–3 minutes, just until heated through.

  Avoid microwaving too long to prevent overcooking the steak.

• Freezer: Not ideal for zucchini texture, but you can freeze the steak bites alone for up to 2 months. Thaw overnight and reheat gently.

Health Benefits

• High-quality protein: Steak provides essential amino acids for muscle repair and satiety.
• Iron and B vitamins: Red meat offers heme iron (easier to absorb) plus B12 for energy and brain health.
• Vegetable-forward balance: Zucchini is low in calories and a good source of vitamin C, potassium, and fiber.
• Lower-carb friendly: Naturally fits low-carb or keto patterns when served with non-starchy sides.
• Healthy fats: Olive oil and controlled butter portions provide flavor and help absorb fat-soluble nutrients.

Common Mistakes to Avoid

• Overcrowding the pan: Too much steak at once prevents browning and leads to gray, tough meat. Cook in batches.
• Skipping the pat-dry step: Moisture on the steak kills the sear.

  Dry the cubes thoroughly first.

• Overcooking the garlic: Burnt garlic tastes bitter. Add it to melted butter and cook briefly until fragrant.
• Cooking zucchini too long: It goes mushy fast. Aim for crisp-tender with a little color.
• Using low heat: You need a hot pan for a deep, flavorful crust on the steak.