Save Last Tuesday, I was staring at my kitchen counter wondering how to make weeknight dinner feel less routine, when my eyes landed on a perfectly ripe avocado sitting next to yesterday's steak. That moment sparked something: what if I treated both like they deserved the same care? The garlic butter sizzling in my pan suddenly felt like it was holding a secret, and by the time those crispy avocado fries came out of the oven, I realized I'd stumbled onto something that felt both indulgent and genuinely good for me.
I made this for my sister on a Sunday afternoon, and watching her cut into an avocado fry and have that moment of delighted surprise reminded me why I love cooking. She'd been hesitant about keto, thinking it meant bland sacrifice, but one bite of that garlic butter steak and crispy exterior changed her mind completely. We sat there talking for an hour with empty plates in front of us, which is the best compliment any dish can get.
Ingredients
- Sirloin steak, cut into 1-inch cubes: One-point-five pounds lets you sear properly without crowding the pan, and sirloin stays tender without the price tag of ribeye.
- Sea salt and black pepper: Don't skip seasoning the steak before it hits the pan; it's the difference between good and genuinely memorable.
- Olive oil and unsalted butter: The oil gets the pan hot, but butter is where the magic happens once you add those minced garlic cloves.
- Garlic cloves, minced fresh: Pre-minced garlic loses its punch, so spend 30 seconds and mince it yourself right before cooking.
- Fresh parsley: This isn't just garnish; it brightens the richness of the butter and makes each bite feel fresh.
- Ripe avocados, sliced into wedges: Underripe avocados won't coat properly, and overripe ones turn mushy, so choose ones that yield gently to pressure.
- Large eggs and almond flour: The egg acts as your glue, and almond flour creates that golden, crispy crust that makes avocado fries actually crave-worthy.
- Grated Parmesan cheese: Use freshly grated if you can; the pre-grated stuff has anti-caking agents that prevent even browning.
- Smoked paprika and garlic powder: These seasonings add depth without needing a long cook time.
- Medium zucchinis with olive oil and lemon juice: Fresh lemon brightens the whole plate and keeps the zucchini from feeling like an afterthought.
Instructions
- Start your oven and set the stage:
- Preheat to 425°F and line your baking sheet with parchment paper while you gather everything else, so you're never scrambling mid-recipe.
- Build your avocado fry coating station:
- Beat eggs in one shallow bowl and mix your dry ingredients (almond flour, Parmesan, paprika, garlic powder, salt, pepper) in another. This assembly line approach keeps things clean and prevents re-breading your hands multiple times.
- Coat and arrange the avocado:
- Dip each avocado wedge quickly in egg, letting excess drip off, then press it into the almond flour mixture until fully coated. Place each one on your prepared baking sheet in a single layer, spray lightly with olive oil, and get them in the oven right away.
- While fries crisp up, prepare your steak:
- Pat each steak cube dry with paper towels, because moisture is the enemy of a good sear. Season generously with salt and pepper on all sides.
- Sear the steak with intention:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add steak cubes in a single layer. Don't crowd the pan or you'll steam instead of sear; work in batches if needed. Let each side sit untouched for 1 to 2 minutes until deeply browned, then flip once. You're aiming for a beautiful crust with a pink center.
- Create the garlic butter magic:
- Once steak is seared, remove it to a plate and reduce your heat to medium. Add butter to the now-empty skillet, and the moment it foams, add your freshly minced garlic. Stir constantly for about 30 seconds until the aroma hits you and you know it's perfect. Return the steak to this silky sauce, toss everything together, and finish with a shower of fresh parsley.
- Shave and dress your zucchini ribbons:
- Using a vegetable peeler or spiralizer, create thin ribbons from your zucchinis. Toss them gently with olive oil, fresh lemon juice, salt, and pepper; keep this light so the texture stays delicate.
- Bring it all together:
- Plate your steak bites in the center, surround with crispy avocado fries, and arrange zucchini ribbons on the side for color and freshness.
Save There's something profoundly satisfying about sitting down to a meal that's both indulgent and aligned with your values, and this dish does exactly that. It proved to me that eating keto doesn't mean deprivation; it just means paying attention to what's on your plate.
The Secret to Perfect Avocado Fries
The first time I made avocado fries, I didn't check if my avocados were ripe enough, and they basically fell apart in the coating. Now I know to test for gentle give when you press with your thumb. The egg and almond flour coating is also unforgiving about temperature; if your oven isn't actually at 425°F, you'll get a pale outside and a mushy inside. I started using an oven thermometer after a few disappointing batches, and suddenly these fries became reliable and crispy every single time.
Why This Plate Works Together
The richness of garlic butter needs a counterpoint, and that's exactly what the bright lemon-dressed zucchini and crispy avocado fries provide. Your palate never gets bored, every element has a reason for being there, and you finish eating feeling satisfied rather than heavy. This balance is what separates a good low-carb meal from a meal that actually makes you want to keep eating clean.
Making It Your Own
Once you master the base, this dish becomes a canvas for small adjustments that reflect your mood and what's in your pantry. I've added crispy bacon bits for smokiness, drizzled with truffle oil for elegance, and even scattered fresh thyme when I wanted something more herbaceous. The core recipe is forgiving enough to adapt while structured enough to always work.
- Add a pinch of red chili flakes to your garlic butter if you want heat and complexity in every bite.
- Substitute crushed pork rinds for almond flour if you want nut-free and arguably even crispier results.
- Finish everything with a squeeze of fresh lemon or lime right before serving for brightness that pulls the whole plate together.
Save This meal reminded me that eating well is an act of self-respect, not self-denial, and that's worth showing up for every single time. Make it when you want to prove to yourself that you're worth the effort.
Recipe Help
- → How do you make steak bites tender and juicy?
Start by cutting sirloin into uniform cubes, pat them dry, and sear quickly over medium-high heat to lock in juices. Tossing them in garlic butter adds richness and flavor.
- → What’s the best way to get avocado fries crispy?
Coat avocado wedges in beaten eggs and almond flour mixture before baking at a high temperature. Lightly spraying with olive oil helps achieve a golden, crisp finish.
- → How can zucchini ribbons be prepared for optimal texture?
Use a vegetable peeler or spiralizer to create thin ribbons, then toss lightly with olive oil, lemon juice, salt, and pepper to keep them fresh and flavorful without wilting.
- → Can this meal be prepared in under an hour?
Yes, with simple preparation steps and baking the avocado fries while cooking steak bites, the entire dish can be ready in about 40 minutes.
- → Are there any suggested flavor enhancements?
Adding a pinch of chili flakes to the garlic butter or a squeeze of lemon over the finished steak bites can brighten and deepen the flavor profile.