This low carb garlic butter steak and asparagus is one of those weeknight dinners I lean on when I’m juggling work emails and trying to get everyone fed before it’s too late. The magic is in one simple infused butter mix: melted ghee, crushed garlic, fresh parsley, and cracked black pepper. You pour it over raw sirloin steak cubes and asparagus spears right on a baking sheet, slide it into the oven, and dinner basically makes itself. It’s hearty, cozy, and feels a little bit like steakhouse-at-home without a sink full of dishes.
Serve this garlic butter steak and asparagus straight from the baking sheet with a squeeze of fresh lemon over the top to brighten everything up. For keeping it low carb, pair it with a simple side salad, cauliflower mash, or riced cauliflower to soak up the extra buttery juices. If you’re cooking for mixed eaters, it’s also great piled over a small serving of buttered noodles or roasted potatoes on the side. A crisp sparkling water with lime or a dry red wine rounds out the meal without much effort.
Low Carb Garlic Butter Steak and Asparagus Bake
Servings: 3-4
Ingredients
1 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes
1 pound asparagus spears, woody ends snapped off
1/3 cup ghee, melted
4 cloves garlic, crushed or finely minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon freshly cracked black pepper
1 teaspoon kosher salt, divided (plus more to taste)
1/2 teaspoon smoked paprika (optional, for extra flavor)
1 tablespoon olive oil or avocado oil (for greasing the pan, optional)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with olive oil or avocado oil if it isn’t nonstick, and set it aside.
Pat the sirloin steak cubes dry with paper towels and place them in a large bowl. Sprinkle with about 1/2 teaspoon of the kosher salt and gently toss to season.
Rinse the asparagus, snap off and discard the woody ends, and pat the spears dry. Lay the asparagus spears in a single layer on one half of the prepared baking sheet. Spread the seasoned steak cubes in a single layer on the other half of the baking sheet, leaving a little space between pieces so they roast instead of steam.
In a small bowl or measuring cup, whisk together the melted ghee, crushed garlic, chopped fresh parsley, cracked black pepper, the remaining 1/2 teaspoon kosher salt, and smoked paprika if using. This is your 1 infused butter mix.
Holding the bowl of infused butter mix over the baking sheet, slowly pour this 1 infused butter mix made with melted ghee, crushed garlic, fresh parsley, and cracked black pepper evenly over the raw sirloin steak cubes and asparagus spears. Use a spatula or your hands to gently toss and turn the steak and asparagus right on the baking sheet so everything gets coated in the garlic butter.
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