Keto Lemon Garlic Butter Steak Bites (Printable)

Succulent sirloin cubes pan-seared then coated in bright lemon garlic butter sauce, paired with golden roasted Brussels sprouts for a satisfying keto meal.

# What You'll Need:

→ Steak Bites

01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 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 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# How to Make It:

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 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 Suggestions:

01 -
  • Ready in under 40 minutes, which means weeknight dinner without the takeout guilt.
  • The lemon garlic butter is so addictive you'll find yourself scraping the pan clean.
  • Naturally keto and gluten-free, no ingredient swaps or strange substitutions needed.
02 -
  • Don't flip your steak too early—I learned this the hard way by constantly turning pieces and ending up with gray, tough meat instead of that beautiful brown crust.
  • The Brussels sprouts must go cut-side down on the baking sheet; this direct heat contact is what creates the crispy, caramelized exterior you're after.
03 -
  • Pat your steak cubes completely dry before seasoning—moisture is the enemy of browning, and you want that sear to count.
  • Don't let garlic sit in cold butter waiting to go into the pan; add it just when the pan is hot enough so it becomes fragrant without burning.
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