Prep the steak: Pat the steak cubes dry with paper towels. Dry meat sears better. Toss with salt, pepper, smoked paprika, and garlic powder. Let it sit at room temperature for 15 minutes while you prep the pan and veggies.

Prep your sides: Cut broccoli or asparagus into bite-size pieces. Toss with a little oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes, or sauté in a skillet until crisp-tender. Keep it simple so the steak stays the star.

Heat the pan: Use a large cast iron or stainless steel skillet. Add avocado oil and heat over medium-high until shimmering. You want the pan hot before the steak hits it.

Sear in batches: Add half the steak bites in a single layer. Don’t crowd the pan. Sear 2–3 minutes without moving, then flip and cook 1–2 minutes more until browned on most sides and cooked to your liking. Transfer to a plate. Repeat with remaining steak.

Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet. When melted, add minced garlic. Stir for 30–45 seconds until fragrant. Don’t brown the garlic.

Coat the steak: Return all steak bites and any juices to the pan. Toss in the garlic butter for 30–60 seconds to coat. Add parsley and a squeeze of lemon juice if using. Taste and adjust seasoning.

Assemble meal prep: Divide roasted veggies among 4 meal prep containers. Add steak bites on top. Spoon extra garlic butter from the pan over everything.

Cool and store: Let containers cool slightly with lids off so steam escapes. Seal and refrigerate.