# What You Need:
→ Steak Bites
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon sea salt
03 - 0.5 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 2 tablespoons unsalted butter
06 - 4 garlic cloves, minced
07 - 1 tablespoon fresh parsley, chopped
→ Avocado Fries
08 - 2 large ripe avocados, sliced into 0.5-inch wedges
09 - 2 large eggs
10 - 1 cup almond flour
11 - 0.5 cup grated Parmesan cheese
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper
16 - Olive oil spray for baking
→ Zucchini Ribbons
17 - 2 medium zucchinis
18 - 1 tablespoon olive oil
19 - 1 tablespoon lemon juice
20 - Salt and pepper to taste
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for the avocado fries.
02 - In a shallow bowl, beat eggs. In a separate bowl, combine almond flour, Parmesan cheese, smoked paprika, garlic powder, salt, and pepper.
03 - Dip each avocado wedge into beaten egg, then coat thoroughly in the almond flour mixture. Place coated wedges on prepared baking sheet and lightly spray with olive oil.
04 - Bake for 15 to 18 minutes, turning halfway through, until golden and crispy.
05 - While fries bake, pat steak cubes dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear 1 to 2 minutes per side until browned but still pink inside. Remove and set aside.
06 - Reduce heat to medium and add butter to the skillet. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
07 - Return seared steak bites to the skillet, toss to coat in garlic butter sauce, and sprinkle with fresh chopped parsley.
08 - Using a vegetable peeler or spiralizer, shave zucchinis into thin ribbons. Toss ribbons with olive oil, lemon juice, salt, and pepper.
09 - Serve steak bites hot with avocado fries and zucchini ribbons arranged on the side.
