20-Minute Garlic Butter Steak Bites with Zucchini

• •1.5 lb top sirloin or ribeye steak, trimmed and cut into 1-inch cubes
• •2 medium zucchini, sliced into 1/2-inch half-moons
• •2 tablespoon olive oil, divided
• •4 tablespoon unsalted butter, divided
• •5 garlic cloves, minced
• •1 tablespoon Worcestershire sauce
• •1 teaspoon fresh thyme leaves, finely chopped
• •2 tablespoon fresh flat-leaf parsley, finely chopped
• •1 teaspoon kosher salt
• •0.5 teaspoon freshly cracked black pepper
• •0.3 teaspoon crushed red pepper flakes

Instructions

1. 1

   Pat the steak cubes completely dry using paper towels. Season all sides evenly with kosher salt and freshly cracked black pepper.

2. 2

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy skillet (preferably cast-iron) over medium-high heat until hot and sizzling.

3. 3

   Add the steak bites in a single layer, ensuring the pan is not overcrowded (cook in two batches if necessary). Sear undisturbed for 2 minutes to develop a golden-brown crust, then flip and cook for another 1 to 2 minutes until medium-rare to medium. Transfer the steak to a clean plate and set aside.

4. 4

   In the same skillet, add 1 tablespoon of olive oil and add the sliced zucchini in a single layer. Season lightly with a pinch of salt and black pepper. Cook undisturbed for 2 to 3 minutes until browned on the bottom, then toss and sauté for another 1 to 2 minutes until tender-crisp. Transfer the zucchini to the plate with the steak.

5. 5

   Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the skillet along with the minced garlic, chopped fresh thyme, red pepper flakes, and Worcestershire sauce. Sauté for about 30 to 60 seconds until the garlic is fragrant and lightly golden, being careful not to burn it.

6. 6

   Return the seared steak bites, sautéed zucchini, and any accumulated resting juices back into the skillet. Toss everything together for 1 minute to coat completely in the warm garlic herb butter sauce.

7. 7

   Remove from heat, garnish generously with fresh chopped parsley, and serve immediately.

Chef's Tips

• 💡Patting the steak thoroughly dry before seasoning is critical to achieving a deep, caramelized crust instead of steaming the meat.
• 💡Use a large cast-iron skillet to retain high heat; if your pan is too small, sear the steak in two batches to avoid crowding.
• 💡Cut the zucchini into relatively thick half-moons (about 1/2-inch) so they develop a nice sear without becoming mushy.
• 💡Choose a well-marbled cut like top sirloin, ribeye, or New York strip for the juiciest and most tender steak bites.