Keto Lemon Garlic Butter Steak Bites (Print Version)

Tender steak bites seared in lemon garlic butter with caramelized roasted Brussels sprouts.

# 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 olive oil, salt, and pepper. Spread on baking sheet with cut side down and roast for 20 to 25 minutes, flipping once halfway through, until golden and crispy on edges.
02 - While Brussels sprouts roast, season steak cubes evenly with salt, black pepper, and smoked paprika.
03 - Heat 2 tablespoons olive oil in large skillet over high heat. Add steak cubes in single layer, working in batches if necessary. Sear 2 to 3 minutes per side until browned and cooked to desired doneness. Transfer to plate and tent with foil.
04 - Reduce heat to medium. Melt butter in same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and juice, cook for 1 minute.
05 - Return steak bites to skillet and toss to coat in lemon garlic butter sauce. Sprinkle with chopped parsley. Serve steak bites with roasted Brussels sprouts alongside.

# Additional Tips::

01 -
  • It hits that sweet spot where you're eating seriously good food but your carb count stays friendly.
  • The whole meal comes together in under 45 minutes, which means you can actually make this on a busy Tuesday.
  • One skillet, one sheet pan—cleanup is so minimal you might actually enjoy it.
02 -
  • Don't crowd the pan when searing steak—if pieces are touching each other, they steam instead of sear, and you lose that beautiful crust that makes this dish worth making.
  • Don't skip the lemon zest even if you're using juice; the zest carries an essential oil flavor that the juice alone can't give you, and it's that combination that makes the sauce taste restaurant-quality.
03 -
  • Mince your garlic fresh and right before cooking; the moment garlic hits heat it starts to change, so timing matters.
  • If your steak pieces are uneven sizes, cut the bigger ones in half so everything cooks at the same rate and you don't end up with some pieces overdone while waiting for others to finish.
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