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Brussels Sprouts Garlic Butter Steak Bites_rev

Brussels Sprouts Garlic Butter Steak Bites

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 large skillet or cast-iron pan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Small bowl

Ingredients
  

  • 1 1/2 pound sirloin steak cut into 1-inch cubes
  • 1 pound brussels sprouts trimmed and halved
  • 3 tablespoon unsalted butter divided
  • 2 tablespoon olive oil divided
  • 4 clove garlic minced
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Pat steak cubes dry with paper towels and toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
  • Add brussels sprouts cut-side down, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sear undisturbed for 3 to 4 minutes.
  • Stir sprouts, add 1 tablespoon butter, and cook 3 to 4 minutes more until browned and crisp-tender; transfer to a bowl and keep warm.
  • Return skillet to high heat, add 1 tablespoon olive oil, and arrange half the steak bites in a single layer.
  • Sear steak for 1 to 2 minutes per side until browned with a pink center, then transfer to a plate and repeat with remaining steak.
  • Reduce heat to medium, add remaining 2 tablespoons butter to the skillet, and stir in minced garlic and red pepper flakes.
  • Cook garlic for 30 seconds until fragrant, scraping up browned bits.
  • Return steak bites and brussels sprouts to the skillet, toss in garlic butter for 1 minute, and remove from heat.
  • Finish with lemon juice and parsley, toss to coat, and let rest 5 minutes before serving.

Notes

For the best sear, ensure the skillet is very hot and avoid overcrowding so the steak browns instead of steams. Cut sprouts to similar sizes so they cook evenly, and place them cut-side down to maximize caramelization. Sirloin is a great balance of tenderness and value, but ribeye or New York strip also work; adjust cook time for fattier cuts. Patting steak dry is essential for crust formation. If your sprouts are large, steam or microwave them for 2 minutes before searing to speed up cooking. Use ghee for higher-heat searing if your butter browns too quickly, and finish with a touch more butter off-heat for a glossy sauce. Taste and adjust salt, pepper, and lemon at the end for brightness.
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