Save to Pinterest It was a Wednesday evening when my friend texted asking if I could whip up something keto-friendly that didn't feel like punishment. I had sirloin sitting in the fridge and half an avocado situation happening, so I started playing around with crispy coatings and garlic butter. What came together was this plate of tender steak bites glossed in buttery garlic, golden avocado fries that somehow stayed creamy inside, and bright zucchini ribbons that made the whole thing feel less indulgent and more intentional. Twenty minutes later, she was texting back asking for the recipe. That's when I knew this one was a keeper.
There's something about searing steak at just the right temperature that makes your whole kitchen smell like a proper steakhouse. I remember pulling those golden cubes out of the pan and thinking how wrong it felt that something this restaurant-quality was happening on a Tuesday at home, dressed in an apron with a coffee ring on the counter. My partner walked in mid-sear and we locked eyes over that sizzle, both knowing dinner was about to be seriously good. Those little moments of kitchen magic are why I come back to this recipe again and again.
Ingredients
- Sirloin steak (1.5 lbs, cut into 1-inch cubes): The sweet spot between tenderness and flavor, especially when you don't overcook it and let it stay slightly pink in the center for that perfect bite.
- Sea salt and black pepper: Don't skip seasoning the steak itself before searing; this is where flavor happens at the base level.
- Olive oil and unsalted butter: The oil gets the pan hot and creates the crust, then butter arrives to turn everything luxurious and fragrant once the steak comes out.
- Garlic (4 cloves, minced): Mince it fine so it melts into the butter and doesn't turn bitter in those last 30 seconds of cooking.
- Fresh parsley: A small handful brightens the whole dish and keeps it from feeling too heavy.
- Ripe avocados (2 large): You want them just soft enough to slice but firm enough to hold their shape through the breading and baking.
- Eggs (2 large): The binder that holds everything together; beat them thoroughly so the coating adheres properly.
- Almond flour (1 cup): Creates a crispy, golden exterior that stays crunchy even as it cools slightly.
- Parmesan cheese (½ cup, grated): The umami boost that makes avocado fries taste like something special instead of weird.
- Smoked paprika and garlic powder: These seasonings build flavor into the coating so every fry tastes intentional.
- Zucchini (2 medium): Raw ribbons stay light and refreshing; if you prefer them softer, you can warm them gently in the pan with that olive oil and lemon.
- Lemon juice: This is your bright note that cuts through the richness of the steak and avocado and reminds your palate it's still hungry.
Instructions
- Get your oven ready and line a baking sheet:
- Preheat to 425°F and cover that sheet with parchment paper so the avocado fries don't stick and everything slides right off when they're golden.
- Mix your avocado fry coating:
- In one bowl, beat those eggs until they're uniform and ready to grip. In another, combine almond flour, Parmesan, paprika, garlic powder, salt, and pepper so every part of the coating tastes intentional.
- Bread and bake the avocados:
- Dip each avocado wedge into the egg, then press it into the almond flour mixture so it's completely coated. Lay them on the baking sheet, spray with olive oil, and bake for 15 to 18 minutes, flipping halfway through, until they're golden and crispy at the edges.
- Sear the steak bites:
- While the fries bake, pat your steak cubes completely dry and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the steak in a single layer and let each side sear for 1 to 2 minutes until browned but still pink inside. This is not the time to fuss with them; let the heat do the work.
- Build the garlic butter sauce:
- Remove the steak and reduce heat to medium. Add butter to the same skillet, let it melt, then stir in your minced garlic and cook for just 30 seconds until it's fragrant and golden. Return the steak to the pan, toss it gently in that garlic butter, and finish with a scatter of fresh parsley.
- Prepare 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. Taste as you go; the lemon should brighten the whole plate.
- Plate and serve:
- Arrange the steak bites in the center, flanked by crispy avocado fries and a generous pile of zucchini ribbons on the side. Serve immediately while everything is still at its best.
Save to Pinterest I served this for the first time when my sister was visiting and mentioned she'd gone keto a few months back but was exhausted by chicken and lettuce. Watching her face when she bit into an avocado fry, then immediately reached for another, felt like I'd figured something out that mattered. That's the moment this dish stopped being a recipe and started being something I make for the people I want to impress.
Why This Combination Works
The magic here is contrast: rich and buttery steak against crispy, creamy avocado, all balanced by bright, raw zucchini that reminds you you're eating vegetables. Every element has a different temperature, texture, and flavor profile, which means your palate stays interested through every bite instead of getting bored halfway through. It feels substantial enough to be a real dinner but light enough that you don't feel sluggish afterward.
Timing Your Plate
The only real trick to this meal is getting everything hot at the same moment, which is easier than it sounds because your steak only takes 5 minutes total and the avocado fries are in the oven for 15 to 18. I usually get my oven prepping while I'm gathering ingredients, then start the fries first thing so they're almost done when I sear the steak. The zucchini ribbons take 30 seconds to prep, so save them for last and toss them together while everything else is finishing up on the heat.
Variations and Swaps
Once you understand how this plate works, you can build around it. I've done crispy pork rinds instead of almond flour for friends with nut sensitivities and the crust was honestly crunchier. You can add a pinch of chili flakes to the garlic butter if you want heat, or finish everything with a squeeze of fresh lemon juice if you're craving brightness. The base is so solid that small changes just make it feel personal to your kitchen and your tastes.
- Try adding a splash of balsamic vinegar to the zucchini ribbons for a more complex flavor.
- Substitute filet mignon for sirloin if you want an even more tender bite and don't mind the splurge.
- If avocados aren't ripe enough, they'll crack during breading, so pick ones that yield slightly to thumb pressure but aren't mushy.
Save to Pinterest This plate has become my answer when someone says they're eating low-carb but they don't want to feel deprived. It's honest food that tastes like you care, which means it works just as well for a quiet Wednesday as it does when you're feeding people who matter. Make it once and it'll probably become a regular in your rotation.
Common Recipe Questions
- → Can I use a different cut of steak?
Ribeye, New York strip, or tenderloin work beautifully. Avoid tough cuts like flank or skirt since the quick cook time won't break down connective tissue properly.
- → How do I keep avocado fries from getting soggy?
Use firm-ripe avocados that yield slightly to pressure. Overripe avocados will mash during coating. Bake at high heat (425°F) and don't overcrowd the pan for maximum crispiness.
- → What's the best way to slice zucchini ribbons?
Use a vegetable peeler to shave lengthwise strips, stopping when you reach the seeded center. Discard the center or save for another use to prevent watery ribbons.
- → Can I make this dairy-free?
Substitute butter with ghee or coconut oil. Replace Parmesan with nutritional yeast in the coating mixture. The garlic flavor will still shine through beautifully.
- → How long do leftovers keep?
Steak and zucchini store well for 2-3 days in the refrigerator. Avocado fries are best enjoyed fresh but can be reheated at 375°F for 5 minutes to restore some crispiness.