Save There's something about the sizzle of steak hitting a hot skillet that makes you feel like you're doing something right in the kitchen. One Tuesday evening, I was hunting for a weeknight dinner that wouldn't derail my keto goals, and I found myself reaching for a sirloin and half a pound of Brussels sprouts. The combination seemed obvious once I started, but the magic happened when I added that bright lemon and garlic butter at the end—suddenly the whole thing transformed into something restaurant-worthy, the kind of meal that made my partner look up from their plate in surprise.
My mom called me right as I was plating this for the first time, and I almost didn't answer because I was too busy admiring how the butter was glistening on those steak bites. When I told her what I was eating, she was quiet for a second, then asked if I could make it for dinner when she visited next. That's when I knew this wasn't just a recipe—it was something I'd be making again and again, tweaking slightly each time, but always returning to that perfect balance of savory, buttery, and bright.
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Ingredients
- Sirloin steak, cut into 1-inch cubes (1.5 lbs): Cut your steak while it's still cool from the fridge; it makes the knife work cleaner and faster, and you'll get more even pieces that cook at the same rate.
- Salt, black pepper, and smoked paprika: The paprika is doing the heavy lifting here for flavor—don't skip it or downplay it, as it adds a subtle smokiness that makes people ask what your secret ingredient is.
- Olive oil (2 tbsp for searing, 2 tbsp for Brussels sprouts): Use a good quality olive oil for the Brussels sprouts since it's not heated to extremely high temperatures, but the regular stuff works fine for searing the steak.
- Unsalted butter (4 tbsp): Real butter only; the cultured, good stuff makes a difference in the sauce, and you'll taste it.
- Garlic, minced (4 cloves): Mince it yourself right before cooking—those pre-minced jars are convenient but they oxidize quickly and lose that fresh, peppery bite you need here.
- Lemon zest and fresh juice: One lemon gives you both, and the zest carries flavor that the juice alone can't deliver, so resist the temptation to skip it.
- Fresh parsley, chopped (2 tbsp): This is your finishing touch, not just garnish—it brightens everything and adds a fresh herbaceous note that rounds out the richness.
- Brussels sprouts, trimmed and halved (1 lb): Look for ones that are roughly the same size so they roast evenly; the cut side down is what creates that gorgeous caramelized face you're after.
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Instructions
- Get your oven ready and start the Brussels sprouts:
- Preheat to 425°F while you toss those Brussels sprouts with olive oil, salt, and pepper—don't be shy with the seasoning, as they need it to taste properly caramelized. Spread them cut side down on a baking sheet and slide them in; they'll need about 20 to 25 minutes total, flipping halfway through.
- Season your steak pieces:
- While the sprouts settle in, dust your steak cubes with salt, pepper, and that smoked paprika—be generous but balanced, and let them sit at room temperature for a few minutes so they cook more evenly.
- Sear the steak until golden:
- Heat olive oil in a large skillet over high heat until it shimmers, then add your steak pieces in a single layer and don't touch them for a good 2 to 3 minutes. You want that deep brown crust, which means patience and maybe working in two batches if your pan is crowded—overcrowding drops the temperature and gives you gray meat instead of golden-brown bites.
- Make the lemon garlic butter sauce:
- Once your steak is seared and resting on a plate, lower the heat to medium, melt that butter in the same skillet, and add your freshly minced garlic. Let it get fragrant for about 30 seconds—you're looking for that toasted garlic smell—then add the lemon zest and juice and cook for another minute to meld the flavors.
- Bring it all together:
- Return your steak bites to the skillet, toss them gently in that glossy lemon garlic butter, and finish with a sprinkle of fresh parsley. The whole thing should look glistening and smell absolutely incredible.
- Plate and serve:
- Arrange your Brussels sprouts on the plate first, then pile the steak bites alongside them, and make sure to drizzle any extra butter sauce over everything.
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The first time I served this to someone who was skeptical about keto food, they went quiet for a few bites, and then asked if they could have the recipe. That moment—when someone realizes that eating this way doesn't mean sacrificing flavor—feels like the whole point of cooking, really.
Why This Combination Works
The trick is that Brussels sprouts and steak have this natural affinity; both develop that savory caramelization when cooked properly, and they share a certain richness that makes them taste like they were meant to be on the same plate. The bright lemon cuts through all that richness without feeling like a diet compromise—it's the kind of flavor balance you find in good French cooking, where the acidity is doing real work, not just trying to seem lighter. When you add the garlic and butter, you're essentially making a classic pan sauce that feels luxurious and requires almost no skill beyond paying attention.
Timing and Temperature Tips
The timing here matters because you want the Brussels sprouts to finish at roughly the same moment as the steak, and a 425°F oven is hot enough to get them crispy in the time it takes you to sear the meat and make your sauce. If your Brussels sprouts are taking longer than expected, it usually means your oven runs cool—I've learned to rotate the baking sheet and check them at the 20-minute mark. The steak itself cooks quickly because the cubes are small; bigger pieces would need longer, but then you'd miss out on the higher ratio of seared surface to interior, which is kind of the whole joy of steak bites.
Variations and Swaps That Still Shine
I've made this with ribeye when sirloin wasn't on sale, and while it's richer and more indulgent, it works beautifully and cooks in the same time. The lemon garlic butter is flexible too; sometimes I add a pinch of crushed red pepper if I'm in the mood for heat, or I'll squeeze in a touch of fish sauce if I want to deepen the umami without making it taste fishy. Some nights, I roast asparagus instead of Brussels sprouts, and while it's a different vibe, the sauce still makes it feel complete.
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Pin it This is the kind of meal that reminds you why cooking at home beats anywhere else—it's fast, it's flavorful, and it feels like something you should be proud of. Make it once and you'll be making it for years.
Frequently Asked Questions
- → What cut of steak works best?
Sirloin is excellent for this dish, offering great flavor and tenderness when cubed. Ribeye or New York strip are delicious alternatives if you prefer a richer cut with more marbling.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium. The steak continues cooking slightly when tossed in the warm butter sauce, so remove from heat just before reaching your target temperature.
- → Can I meal prep this dish?
Absolutely. Store steak and Brussels sprouts in separate airtight containers for up to 4 days. Reheat gently in a skillet over medium heat to maintain texture without overcooking the beef.
- → What vegetables can substitute Brussels sprouts?
Cauliflower florets, broccoli, or asparagus all roast beautifully alongside the steak. Adjust cooking times based on the vegetable you choose—tender asparagus needs less time than cruciferous options.
- → Is this dairy-free adaptable?
Yes, replace butter with ghee or olive oil for a dairy-free version. The lemon and garlic still provide incredible flavor, though the sauce won't have quite the same rich finish.
