Save There's something about the sizzle of steak hitting a hot skillet that makes me feel like I've got dinner figured out, especially when I'm trying to keep things low-carb but still indulgent. My partner was skeptical about avocado fries until one Tuesday night when the smell of garlic butter filled the kitchen and suddenly this meal felt less like a diet compromise and more like something I actually wanted to make again. The combination of tender steak bites, crispy avocado, and bright zucchini ribbons came together almost by accident, but it stuck because it tasted genuinely good, not virtuous. Now whenever someone asks what keto actually tastes like, I just make this.
I made this for friends who had just started keto, and I remember the moment one of them took a bite of the avocado fries and went quiet. Not the polite quiet, but the genuine kind where you know the food is actually speaking for itself. There was no need to explain the health benefits because they were too busy reaching for seconds.
Ingredients
- Sirloin steak, cut into 1-inch cubes: Sirloin is forgiving and flavorful without the price tag of filet, and cutting it into bites ensures every piece gets that beautiful sear and garlic butter coating.
- Sea salt and black pepper: Don't skip seasoning the steak before it hits the pan; this is your only window to build flavor into the meat itself.
- Olive oil: Use a high smoke point oil for searing to get the crust right without burning.
- Unsalted butter and minced garlic: The butter is where the magic happens, and fresh minced garlic makes all the difference between good and memorable.
- Fresh parsley: This adds a fresh brightness that cuts through the richness and makes the dish feel complete.
- Ripe avocados, sliced into wedges: Pick avocados that yield slightly to pressure; rock-hard ones won't coat properly, and overripe ones turn to mush.
- Eggs: These act as your binding agent so the almond flour coating actually sticks during baking.
- Almond flour and grated Parmesan: Together they create a crust that gets genuinely crispy in the oven, almost like you deep-fried them.
- Smoked paprika and garlic powder: These season the coating so every bite has flavor, not just the steak.
- Medium zucchinis: Softer zucchinis break apart too easily when you peel them, so choose ones that feel fairly firm.
- Lemon juice: This brightens the whole plate and keeps the zucchini from feeling heavy.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 425°F and line a baking sheet with parchment paper so the avocado fries don't stick and you're not scrubbing later. This 5 minutes of setup saves you 15 minutes of cleanup frustration.
- Build your avocado fry assembly line:
- Beat eggs in one bowl, mix your dry coating in another. The organization matters here because once you start dipping, you want to work quickly so the avocado doesn't get soggy from sitting in egg. Dip each wedge in egg, coat thoroughly in the almond flour mixture, and place on your sheet.
- Spray and bake the avocado fries:
- A light mist of olive oil spray helps them crisp up beautifully, turning them golden instead of pale. Halfway through the 15 to 18 minute bake, give the tray a gentle shake or flip them so they brown evenly on both sides.
- Sear your steak bites while the fries work:
- Pat your steak cubes completely dry because moisture is the enemy of a good crust. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add steak in a single layer, resisting the urge to move it around; let it sit for 1 to 2 minutes per side until deeply browned but still pink in the center.
- Create the garlic butter magic:
- Remove steak and reduce heat to medium, add butter, then stir in minced garlic for about 30 seconds until the smell alone makes you hungry. Return the steak, toss it all together, and finish with fresh parsley.
- Ribbon your zucchini and dress it simply:
- Using a vegetable peeler or spiralizer, shave the zucchini into thin ribbons. Toss with olive oil, lemon juice, salt, and pepper; the simplicity lets the freshness shine through.
- Plate and serve immediately:
- Arrange the steak bites in the center, lean the avocado fries against them, and pile the zucchini ribbons to the side so everything stays as hot and crispy as possible.
Save The first time my mom tried this meal, she kept asking if the avocado fries were actually avocado or some kind of vegetable I'd cleverly disguised. When I told her it was real avocado, she had this moment of pure joy like I'd shown her something impossible. That's when I realized this dish works because it feels indulgent and careful at the same time.
Flavor Upgrades That Actually Matter
A pinch of chili flakes stirred into the garlic butter adds just enough heat to make you notice it without overpowering the delicate garlic flavor. I learned this by accident when my hand slipped over the spice jar, but now it's intentional because that little kick transforms the whole plate. Some people add fresh thyme to the butter too, which is lovely if you have it on hand, but honestly the simplicity is what makes this work.
Making It Your Own
If you're avoiding tree nuts, crushed pork rinds work beautifully instead of almond flour and actually get crispier in some ways. A squeeze of lemon over the finished steak bites adds brightness that balances the richness of the butter. The zucchini ribbons are forgiving; you can make them ahead and toss them with the oil and lemon right before serving, so one less thing to juggle at dinner time.
Timing and Serving
The key to pulling this off smoothly is starting the avocado fries first since they take the longest time in the oven. While those are baking, you have a clear window to prep and cook everything else without feeling rushed. Serve it on a warm plate because there's something about hot plates that keeps food enjoyable for those extra few minutes.
- If you're cooking for more people, don't double the avocado fries in the same baking session; they won't get crispy with too much crowding.
- A dry rosé or sparkling water with lime is genuinely perfect alongside this because it cuts through the richness without competing.
- Leftover steak can be reheated gently in the skillet with a little butter, but the avocado fries are best eaten fresh.
Save This meal became my answer to the question I kept asking myself about keto cooking: does it have to be bland? The answer sitting on your plate right now is a very satisfying no. Make it, share it, and watch people realize that eating low-carb doesn't mean sacrificing anything that matters.