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High-Protein Garlic Butter Steak Bites & Broccoli - Quick, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds sirloin, strip, or ribeye steak, trimmed and cut into 1-inch cubes
  • 4 cups broccoli florets (fresh or frozen, thawed and patted dry)
  • 2 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional for warmth)
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 1 tablespoon lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped fresh parsley (or chives)

Method
 

  1. Prep the steak: Pat the steak cubes dry with paper towels. Dry surfaces brown better. Toss with 1 tablespoon olive oil, salt, pepper, and smoked paprika if using. Let sit at room temperature for 10–15 minutes while you prep the broccoli.
  2. Heat the pan: Use a large heavy skillet (cast iron is ideal). Heat over medium-high until hot. If you flick a drop of water and it sizzles immediately, you’re ready.
  3. Cook the broccoli: Add 1 tablespoon olive oil to the pan. Add broccoli and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until bright green and crisp-tender with a little char. Transfer to a plate and keep warm.
  4. Sear the steak bites: Add half the steak cubes to the hot, dry pan in a single layer. Don’t crowd. Sear 1–2 minutes per side until browned on at least two sides and medium-rare to medium inside. Transfer to a plate and repeat with the remaining steak.
  5. Make the garlic butter: Reduce heat to medium-low. Add butter to the pan. When melted and foamy, stir in garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant. Do not brown the garlic.
  6. Toss it together: Return steak and broccoli (plus any juices) to the pan. Add lemon juice and parsley. Toss to coat everything in the garlic butter. Taste and adjust salt and pepper.
  7. Serve: Plate immediately. Finish with an extra squeeze of lemon and a sprinkle of parsley for freshness.