Garlic-Chili Squid Steaks with Lemon Parsley Oil

Squid steaks are an underrated weeknight protein: lean, quick-cooking, and perfect for a hard, hot sear that builds deep char in minutes without any breading or deep-frying. Here they're patted bone-dry, seasoned simply, and seared hard in a smoking-hot pan so the exterior catches color while the inside stays tender and juicy. A fast spoon-over oil, built from garlic, chili flakes, lemon zest and juice, and a generous handful of chopped parsley, brings brightness and big flavor without leaning on cream or butter. This dinner is built around a modest portion that's still protein-forward, so it's satisfying without being heavy. A simple side of blistered green beans or a quick cucumber salad rounds out the plate with fiber and crunch, while the citrusy oil keeps every bite light rather than greasy. It comes together in well under 30 minutes, making it an easy, low-fuss option for a keto-friendly weeknight meal.

Ingredients

• 10 ozsquid steaks, thick-cut, about 5 oz each, patted very dry
• 2 tbspolive oil, divided
• 2 clovegarlic, minced
• 0.5 tspred chili flakes, adjust to taste
• 1 wholelemon, zested and juiced
• 0.33 cupfresh parsley, finely chopped
• 0.5 tspkosher salt
• 0.25 tspblack pepper, freshly cracked
• 2 cupsgreen beans, trimmed, for serving

Method

1. Pat the squid steaks completely dry with paper towels, then season both sides with salt and pepper.
2. In a small bowl, combine 1 tablespoon olive oil, minced garlic, chili flakes, lemon zest, lemon juice, and chopped parsley. Stir to combine and set aside.
3. Heat the remaining 1 tablespoon olive oil in a cast iron skillet over high heat until just smoking.
4. Add the squid steaks to the hot skillet and sear hard without moving them, until deeply charred, about 2 minutes per side. 4:00
5. While the squid sears, toss the green beans into the same hot skillet around the squid (or a second pan) and cook, tossing occasionally, until blistered and crisp-tender. 4:00
6. Transfer squid steaks to plates, spoon the garlic-chili-lemon parsley oil generously over the top, and serve immediately alongside the green beans.