Garlic Butter Steak Bites with Lemon Parmesan Broccoli

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.5 lb sirloin or ribeye steak, cut into 1-inch cubes
• 1.25 lb broccoli florets
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon lemon zest and juice
• 1/3 cup grated Parmesan
• 2 tbsp fresh parsley, chopped
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp garlic powder

Instructions

1. 1Pat steak cubes very dry and season all over with salt, black pepper, and garlic powder. Let sit at room temperature 10–15 minutes while you prep broccoli.
2. 2Heat olive oil in a large cast-iron or heavy skillet over high heat until shimmering and almost smoking. Add steak in a single layer (work in two batches if needed) and sear undisturbed 2 minutes to develop a deep brown crust.
3. 3Flip and cook another 1–2 minutes for medium-rare (internal ~130°F) or longer to preferred doneness. Transfer steak to a plate and tent loosely with foil; do not wipe the pan.
4. 4Reduce heat to medium. Add remaining oil and the broccoli florets plus water. Cover and steam-sauté 4–5 minutes until bright green and crisp-tender, stirring once. Uncover and let any water evaporate.
5. 5Push broccoli to the sides. Add butter to the center; once melted, stir in minced garlic and red pepper flakes and cook 45–60 seconds until garlic is golden and fragrant.
6. 6Return steak and any accumulated juices to the pan. Toss everything with the garlic butter, lemon zest, and half the lemon juice for 30–60 seconds just to rewarm and coat.
7. 7Remove from heat, sprinkle Parmesan and parsley over the broccoli side, and finish with remaining lemon juice and flaky salt if desired.
8. 8Serve immediately straight from the skillet so the butter sauce stays glossy and the steak stays juicy.