Uploaded February 2026 | Updated September 2026, 3 weeks ago
Seared steak served alongside crispy zucchini fries coated in Parmesan and crushed pork rinds.
Ingredients
For the Chicken:
2 lbs bone-in, skin-on chicken thighs (or drumsticks)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
For the Sauce:
2 Tbsp butter
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp sweet paprika
1 tsp smoked paprika
½ tsp cayenne (optional, for heat)
1 cup chicken broth (unsalted)
1 cup heavy cream
½ cup sour cream
1 Tbsp tomato paste
1 tsp dried thyme (or 2 tsp fresh)
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra dollop of sour cream
Macronutrients
(per serving, serves 4)
Protein: 30g
Fat: 67g
Carbs: 9g
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment. In a shallow bowl, mix crushed pork rinds, Parmesan, garlic powder, paprika, salt, and pepper. Dip zucchini sticks in beaten eggs, then coat in the pork rind mixture. Arrange on the baking sheet.
Bake for 18–20 minutes, flipping halfway, until golden and crisp.
Heat butter or tallow in a cast iron skillet over medium-high. Season steak generously with salt and pepper. Add steak to the pan and sear 3–5 minutes per side (depending on thickness and desired doneness). Add garlic and herbs during the last 2 minutes, spooning melted butter over the steak. Rest 5 minutes before slicing.
Plate steak with zucchini fries. Garnish with parsley and lemon wedges. Serve with garlic aioli or ranch dip on the side.
Seared steak served alongside crispy zucchini fries coated in Parmesan and crushed pork rinds.
Ingredients
For the Chicken:
2 lbs bone-in, skin-on chicken thighs (or drumsticks)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
For the Sauce:
2 Tbsp butter
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp sweet paprika
1 tsp smoked paprika
½ tsp cayenne (optional, for heat)
1 cup chicken broth (unsalted)
1 cup heavy cream
½ cup sour cream
1 Tbsp tomato paste
1 tsp dried thyme (or 2 tsp fresh)
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra dollop of sour cream
Macronutrients
(per serving, serves 4)
Protein: 30g
Fat: 67g
Carbs: 9g
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment. In a shallow bowl, mix crushed pork rinds, Parmesan, garlic powder, paprika, salt, and pepper. Dip zucchini sticks in beaten eggs, then coat in the pork rind mixture. Arrange on the baking sheet.
Bake for 18–20 minutes, flipping halfway, until golden and crisp.
Heat butter or tallow in a cast iron skillet over medium-high. Season steak generously with salt and pepper. Add steak to the pan and sear 3–5 minutes per side (depending on thickness and desired doneness). Add garlic and herbs during the last 2 minutes, spooning melted butter over the steak. Rest 5 minutes before slicing.
Plate steak with zucchini fries. Garnish with parsley and lemon wedges. Serve with garlic aioli or ranch dip on the side.
