Ingredients:

  • 1/3 cup olive oil
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fresh lemon juice
  • 3 cloves minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 2 lbs sirloin tip steak, cut into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp avocado oil

Instructions:

  1. In a mixing bowl, combine 1/3 cup olive oil, 3 tbsp low-sodium soy sauce, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp cracked black pepper.
  2. Add the 2 lbs of cubed sirloin tip steak to the marinade and toss until fully coated.
  3. Seal the beef in a bag and refrigerate for 2 hours to tenderize the protein.
  4. Pat the meat slightly dry with paper towels to ensure a proper sear.
  5. Heat a cast iron skillet over medium-high heat with 1 tbsp avocado oil until the oil begins to shimmer.
  6. Add the beef to the pan in batches to avoid crowding; let the meat sit undisturbed for 2 minutes to develop a brown crust, then toss and cook for another 2-3 minutes.
  7. During the final minute of cooking, add 2 tbsp unsalted butter to the pan and spoon the foaming melted butter over the steak tips.
  8. Remove the meat from heat when the internal temperature reaches 130°F (54°C) for medium-rare, or 145°F (63°C) for USDA safe minimum.
  9. Transfer the steak to a warm plate and let it rest for 5 minutes before serving.