These herb butter steak bites with brussels sprouts are the fastest Thanksgiving main on the site. Sirloin cubes sear hard in a hot skillet, then get tossed in garlic, rosemary and thyme butter while the brussels sprouts roast crisp alongside — 42g of protein per serving, dinner in 25 minutes, and one pan to wash.
The trick is a ripping-hot pan and dry steak. Pat the cubes dry, don’t crowd them, and let them sit untouched for a minute so they brown instead of steaming. The herb butter goes in last, off the fiercest heat, so the garlic perfumes the butter instead of burning in it.
Why you’ll love it
- 42g protein per serving, about 460 calories
- On the table in 25 minutes — the fastest Thanksgiving main here
- Crispy roasted brussels sprouts with garlicky herb butter
- Serves 4, and it all cooks in one skillet plus a sheet pan
Ingredients
- 600g (about 1.3 lb) sirloin steak, cut into 2.5 cm cubes
- 450g brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar
- Fresh parsley, chopped, to serve
Equipment used
- A large cast iron skillet, for searing the steak bites
- A sheet pan lined with parchment, for roasting the brussels sprouts
- Tongs, for turning the steak bites
- Paper towels, for patting the steak dry before searing
Instructions
- Heat the oven to 220°C (425°F). Toss the halved brussels sprouts with 1 tbsp olive oil, half the salt and half the pepper, spread cut-side down on a lined sheet pan, and roast for 18–20 minutes until crisp and golden at the edges.
- Pat the steak cubes very dry with paper towels and season with the remaining salt and pepper.
- Heat the remaining 2 tbsp olive oil in a large cast iron skillet over high heat until it shimmers. Add the steak bites in a single layer — work in two batches if needed — and sear for 1–2 minutes per side until browned and pink inside.
- Reduce the heat to medium, add the butter, garlic, rosemary, thyme and red pepper flakes, and toss the steak bites in the foaming herb butter for 1 minute.
- Drizzle with balsamic vinegar, toss once more, and serve the steak bites over the roasted brussels sprouts with fresh parsley scattered on top.
Tips
- Dry steak is non-negotiable. Wet cubes steam; dry cubes sear and brown. Pat them, then pat them again.
- Don’t crowd the pan. If the cubes touch, they steam — cook in two batches and keep the first warm under foil.
- Add the garlic with the butter, not before. Garlic burns fast in a screaming-hot pan, and burnt garlic turns the whole dish bitter.
- The brussels sprouts are best cut-side down on the pan — that flat side caramelises and goes crisp while the leaves stay tender.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 460 |
| Protein | 42g |
| Carbohydrates | 12g |
| Fat | 26g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
- Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style
- High Protein Sirloin Roast with Cranberry Red Wine Sauce
FAQ
Can I use a different cut of steak? Yes — strip steak or ribeye work beautifully. Avoid stewing cuts, which stay tough with a quick sear. Cut whatever you use into even cubes so they cook at the same rate.
Is this herb butter steak bites with brussels sprouts good for a small Thanksgiving? Yes. It is built for a table of 4, it is ready in 25 minutes, and it feels like a proper main without a roast to time or carve.
How do I keep the steak bites tender? Two things: don’t overcook them — 1–2 minutes per side is enough for pink centres — and let them rest in the herb butter for a minute before serving so the juices settle.
Can I make it ahead? The brussels sprouts can roast an hour ahead and re-crisp in a hot oven for 5 minutes. The steak bites are best cooked fresh — they take under 10 minutes, so sear them just before serving.
Herb Butter Steak Bites with Brussels Sprouts — 42g Protein
Equipment
- A large cast iron skillet, for searing the steak bites
- A sheet pan lined with parchment, for roasting the brussels sprouts
- Tongs, for turning the steak bites
- Paper towels, for patting the steak dry before searing
Ingredients
- 600 g sirloin steak about 1.3 lb, cut into 2.5 cm cubes
- 450 g brussels sprouts trimmed and halved
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes optional
- 1 tbsp balsamic vinegar
- Fresh parsley chopped, to serve
Instructions
- Heat the oven to 220°C (425°F). Toss the halved brussels sprouts with 1 tbsp olive oil, half the salt and half the pepper, spread cut-side down on a lined sheet pan, and roast for 18–20 minutes until crisp and golden at the edges.
- Pat the steak cubes very dry with paper towels and season with the remaining salt and pepper.
- Heat the remaining 2 tbsp olive oil in a large cast iron skillet over high heat until it shimmers. Add the steak bites in a single layer — work in two batches if needed — and sear for 1–2 minutes per side until browned and pink inside.
- Reduce the heat to medium, add the butter, garlic, rosemary, thyme and red pepper flakes, and toss the steak bites in the foaming herb butter for 1 minute.
- Drizzle with balsamic vinegar, toss once more, and serve the steak bites over the roasted brussels sprouts with fresh parsley scattered on top.
Notes
Instant Read Meat Thermometer
For checking the steak bites are pink inside without cutting them open.
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