Ingredients
Scale
- 1.5 lbs Sirloin steak or Ribeye, cut into 1-inch cubes
- 2 medium Zucchinis, sliced into half-moons
- 1 Red bell pepper, chopped into bite-sized pieces
- 3 cloves Garlic, minced
- 3 tablespoons Grass-fed butter
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- Salt and freshly cracked black pepper to taste
- 1/4 teaspoon Red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Start by patting your steak cubes dry with a paper towel. This step is crucial for achieving a good sear. Place the beef in a bowl and toss it with one tablespoon of olive oil, salt, pepper, and smoked paprika. Ensure every piece is evenly coated. While the meat rests for a few minutes, chop your zucchini and bell peppers so they are ready to go.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add one tablespoon of olive oil. Once the oil is shimmering and hot, add the beef cubes in a single layer. Do not crowd the pan; cook in batches if necessary. Sear the beef for 2 to 3 minutes per side until a brown crust forms but the center remains tender. Remove the beef from the pan and set it aside on a plate.
- In the same pan, lower the heat to medium and add one tablespoon of butter. Toss in the sliced zucchini and bell peppers. Sauté the vegetables for about 5 to 6 minutes, stirring occasionally. You want them to be tender-crisp and slightly charred from the leftover beef drippings. Stir in the minced garlic and red pepper flakes during the last 60 seconds of cooking to prevent the garlic from burning.
- Add the cooked steak bites back into the skillet with the vegetables. Add the remaining two tablespoons of butter. Toss everything together for 1 to 2 minutes until the butter is melted and creates a glossy sauce that coats the beef and veggies. Taste and add more salt or pepper if needed. Remove from heat immediately to avoid overcooking the steak.
- Divide the mixture into four bowls or plates. Garnish generously with freshly chopped parsley for a pop of color and freshness. Serve immediately while the butter sauce is warm and silken.
- Cook Time: 25 minutes