Keto Lemon Garlic Steak Bites (Printer-friendly)

Juicy sirloin seared in lemon garlic butter with roasted Brussels sprouts for a flavorful low-carb meal.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat oven to 425°F. Toss Brussels sprouts with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet cut side down and roast for 20-25 minutes, flipping once halfway through, until golden and edges are crisp.
02 - While Brussels sprouts roast, season steak cubes with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon smoked paprika.
03 - 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 2-3 minutes per side until browned and cooked to desired doneness. Transfer to a plate and tent with foil.
04 - Reduce heat to medium in the same skillet. Melt 4 tablespoons butter, add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and 2 tablespoons lemon juice; cook for 1 minute.
05 - Return steak bites to the skillet and toss to coat evenly in the lemon garlic butter sauce. Sprinkle with 2 tablespoons chopped parsley. Serve steak bites alongside roasted Brussels sprouts.

# Expert Advice:

01 -
  • It comes together faster than takeout, yet tastes like you spent hours in the kitchen.
  • The lemon garlic butter elevates simple steak into something that feels indulgent without any complicated techniques.
  • Brussels sprouts actually become crispy and caramelized instead of bitter or mushy, which sounds harder than it is.
02 -
  • Don't crowd the pan when searing steak, or the pieces will steam instead of sear, and you'll miss out on that caramelized exterior that makes the difference between good and memorable.
  • The Brussels sprouts need that cut side down to develop the crispy edges; flipping them halfway ensures the other side gets its moment without burning the flat side that's already done.
03 -
  • Let your steak sit at room temperature for a few minutes before searing, because cold meat won't develop that beautiful crust you're after.
  • If you want extra heat and complexity, a pinch of crushed red pepper stirred into the lemon butter transforms the whole plate into something with more personality.
Go Back