Keto Lemon Garlic Butter Steak Bites (Print Version)

Juicy steak bites seared in lemon garlic butter with caramelized Brussels sprouts for a flavorful low-carb meal.

# Components:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 0.5 teaspoon smoked paprika
05 - 2 tablespoons olive oil

→ Lemon Garlic Butter

06 - 4 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh parsley, chopped

→ Roasted Brussels Sprouts

11 - 1 lb Brussels sprouts, trimmed and halved
12 - 2 tablespoons olive oil
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper

# Directions:

01 - Preheat the oven to 425°F.
02 - Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet with cut side down. Roast for 20 to 25 minutes, flipping once halfway through, until golden and crisped on the edges.
03 - While sprouts roast, season steak cubes with salt, pepper, and smoked paprika.
04 - Heat 2 tablespoons olive oil in a large skillet over high heat. Add steak cubes in a single layer, working in batches if necessary. Sear for 2 to 3 minutes per side until browned and cooked to desired doneness. Remove steak bites to a plate and tent with foil.
05 - Lower the heat to medium. In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and juice; cook for 1 minute.
06 - Return steak bites to the skillet, tossing to coat in lemon garlic butter. Sprinkle with chopped parsley.
07 - Serve steak bites with roasted Brussels sprouts on the side.

# Expert Advice:

01 -
  • The steak stays impossibly tender because you're not overthinking it—just high heat, quick searing, and restraint.
  • Brussels sprouts become this caramelized, crispy-edged thing that converts people who swear they hate them.
  • The lemon garlic butter feels fancy enough to serve guests but honest enough for a Tuesday dinner.
  • The whole meal comes together in 40 minutes without making you feel rushed or stressed.
02 -
  • Don't move the steak around too much in the pan—I learned this the hard way by constantly turning it and ending up with gray, steamed meat instead of a proper sear.
  • The Brussels sprouts need to go on the sheet cut-side down and stay there; moving them too early disrupts the crust-building process that makes them actually worth eating.
  • Fresh lemon juice tastes nothing like bottled, and this dish is too simple to hide behind other flavors—the difference will be obvious to anyone who eats it.
03 -
  • Pat your steak dry with paper towels before seasoning—any surface moisture will create steam and block the sear you're working toward.
  • Don't salt the Brussels sprouts too early; it draws out moisture and prevents browning, so wait until you're actually tossing them with oil.
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