Garlic Herb Butter Steak Bites with Roasted Veggies

A sizzling one-pan meal that brings bold flavor to your table.

Looking for a hearty, delicious dinner that doesn’t take all night to make? This savory dish of Garlic Herb Butter Steak Bites with Roasted Veggies delivers maximum flavor with minimal cleanup. Juicy steak is seared to perfection, then tossed in a rich garlic herb butter and served alongside golden roasted baby potatoes, tender carrots, and caramelized Brussels sprouts.

Perfect for busy weeknights or relaxed weekend dinners, this meal is keto-friendly, gluten-free, and packed with protein. Bonus—it’s all made on a single pan and skillet.

Ingredients:

1 1/4 lbs sirloin steak, cut into bite-sized cubes
1 lb baby potatoes, halved
1/2 lb Brussels sprouts, halved
3 large carrots, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste
3 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 tbsp chopped fresh parsley

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the potatoes, carrots, and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, or until browned and fork-tender.
While the veggies roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the steak bites in a single layer, 1–2 minutes per side, until browned but still juicy. Remove from heat.
Lower heat to medium. In the same pan, melt butter and stir in garlic, rosemary, and thyme. Sauté for 1–2 minutes, then return steak bites to the pan and coat well.
Remove veggies from the oven and serve with the steak bites, topped with fresh parsley.