Keto Garlic Butter Steak Bites with Chimichurri

About This Recipe

These keto garlic butter steak bites are seared to perfection, nestled over a crispy cabbage hash, and finished with a bright, herby chimichurri. It’s a weeknight winner: one pan, 20 minutes, and huge steakhouse flavor without the carbs.

• Category: Dinner
• Difficulty: Easy
• Time: 20 minutes
• Servings: 4

Ingredients

Steak & Cabbage Hash

• 1 1/4 lb top sirloin or ribeye, cut into 1-inch cubes
• 5 cups green cabbage, thinly sliced
• 4 tbsp butter or ghee, divided
• 2 cloves garlic, minced (divided)
• Kosher salt & black pepper
• Pinch smoked paprika (optional)

Chimichurri

• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• Pinch red pepper flakes
• Sea salt & pepper, to taste

Instructions

1. Prep the steak: Cut steak into 1-inch cubes. Pat very dry and season with salt, black pepper, and a pinch of smoked paprika (optional).
2. Crisp the cabbage hash: Heat 2 tbsp butter (or ghee) in a large skillet over medium-high. Add thinly sliced cabbage (about 5 cups). Season with salt and pepper. Cook, stirring occasionally, until golden at the edges and tender-crisp, 7–9 minutes. Transfer to plates and keep warm.
3. Make chimichurri: Finely chop parsley, cilantro, and 1 clove garlic. Stir with 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp apple cider vinegar, a pinch of red pepper flakes, salt, and pepper. Taste and adjust salt/acid.
4. Sear the steak bites: Return skillet to high heat. Add 1 tbsp butter. Sear steak in a single layer (work in two batches if needed) until browned, about 1.5–2 minutes per side for medium. Add remaining 1 tbsp butter and 1 minced garlic clove in the last 30 seconds; toss to coat and turn off heat.
5. Assemble: Spoon steak bites over the cabbage hash. Drizzle generously with chimichurri and any pan juices.
6. Optional finishes: Add avocado slices and a squeeze of lemon for extra creaminess and brightness.

Keto Focus

Swapping potatoes for sautéed cabbage keeps carbs ultra-low while adding volume and fiber. Butter/ghee and olive oil provide satisfying fats, and the steak delivers moderate protein. This meal clocks in at just 4g net carbs per serving with no added sugars or starches.

Nutrition Facts (per serving)

• Calories: 475
• Protein: 32g
• Fat: 36g
• Total Carbs: 7g
• Fiber: 3g
• Net Carbs: 4g

Tips & Variations

• Cut matters: Sirloin sears beautifully, but ribeye brings extra richness. Dice evenly for quick, even browning.
• Dairy-free option: Use avocado oil for searing and finishing instead of butter.
• Veggie add-ins: Toss in mushrooms or zucchini with the cabbage for extra texture without many carbs.
• Spice it up: Add a pinch of cayenne or smoked paprika to the steak for gentle heat.
• Meal prep: Keep the chimichurri separate and drizzle after reheating steak and cabbage so flavors stay bright.
• Serve it with: Cauliflower rice, a simple arugula salad, or mashed cauliflower to soak up the juices.

Storage

Refrigerate steak and cabbage in an airtight container for up to 3–4 days. Store chimichurri separately and add just before serving. Reheat the steak gently in a hot skillet to keep edges caramelized.