25+ Delicious Friday Low-Sodium Steak Recipes for a Healthy Feast

Are you craving a delicious steak dinner but trying to cut back on sodium?

You’re not alone.

Many of us love a good steak but are mindful of our health, particularly when it comes to reducing sodium intake.

The good news is, you can still enjoy flavorful, tender steaks without the added salt. In this blog post, we’re sharing 25+ low-sodium steak recipes that are perfect for your Friday night dinner.

These recipes offer a variety of seasonings, cooking techniques, and creative twists on traditional steak dishes, ensuring you can indulge in a juicy steak without the guilt.

Whether you’re grilling, searing, or baking, these low-sodium options will satisfy your cravings while keeping your health in check.

25+ Delicious Friday Low-Sodium Steak Recipes for a Healthy Feast

As we wrap up this roundup of 25+ low-sodium steak recipes, we hope you’ve found some new ideas to spice up your Friday night meals.

From zesty marinades to herb-infused seasonings, these recipes prove that cutting back on sodium doesn’t mean sacrificing flavor.

So, next time you’re planning your Friday night steak dinner, try one of these heart-healthy alternatives. Your taste buds—and your health—will thank you!

Garlic Butter Steak Bites

Garlic Butter Steak Bites are tender, juicy cubes of steak seared in a rich garlic butter sauce. This low-sodium, keto-friendly recipe offers a flavorful and satisfying lunch without compromising on taste. Perfect for those following a low-carb or keto diet, it’s quick to prepare and packed with protein.

Ingredients:

• 1 lb sirloin steak, cut into bite-sized cubes
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper (to taste, but keep minimal for low sodium)
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the steak cubes with salt and pepper (use sparingly for low sodium).
3. Add the steak cubes to the skillet and cook until browned and cooked through, about 4-5 minutes, stirring occasionally.
4. Reduce heat to low, add butter, garlic, and thyme. Stir until the butter is melted and the garlic is fragrant, about 1-2 minutes.
5. Remove from heat, garnish with fresh parsley, and serve immediately.

These garlic butter steak bites are perfect for a quick, satisfying lunch. The rich flavor of garlic and butter complements the steak, while the minimal use of salt keeps the dish low-sodium. With only a few ingredients and a short cooking time, you can enjoy a delicious, keto-friendly meal without the fuss.

Grilled Lemon Herb Steak Salad

This Grilled Lemon Herb Steak Salad is a fresh and light low-sodium lunch option that combines perfectly grilled steak with a zesty lemon and herb dressing. Served over a bed of greens, this recipe is full of vibrant flavors and ideal for a healthy, low-carb meal.

Ingredients:

• 1 lb flank steak
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp garlic powder
• 4 cups mixed salad greens (arugula, spinach, etc.)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped (for garnish)
• Black pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, and black pepper.
3. Rub the steak with the lemon herb mixture and let it marinate for at least 10 minutes.
4. Grill the steak for about 4-5 minutes per side for medium-rare, or longer if desired.
5. Once grilled, let the steak rest for 5 minutes before slicing thinly against the grain.
6. Toss the salad greens, cucumber, and red onion in a bowl.
7. Top with sliced steak, garnish with parsley, and serve with an extra drizzle of olive oil and lemon juice.

This Grilled Lemon Herb Steak Salad is a refreshing and healthy low-sodium dish perfect for a keto lunch. The balance of savory grilled steak and bright lemony dressing creates a delightful meal that’s not only low in carbs but also satisfying. It’s the perfect combination of protein and fresh vegetables for a light, yet filling meal.

Steak and Avocado Lettuce Wraps

Steak and Avocado Lettuce Wraps are a creative, low-sodium, keto-friendly twist on traditional wraps. The tender steak is paired with creamy avocado and wrapped in crisp lettuce leaves, creating a delicious and refreshing meal. This recipe is perfect for a light, protein-packed lunch with minimal carbs.

Ingredients:

• 1 lb ribeye steak
• 2 tbsp avocado oil
• 1 avocado, sliced
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp fresh cilantro, chopped
• Large lettuce leaves (romaine or butter lettuce works well)
• Black pepper to taste

Instructions:

1. Heat avocado oil in a skillet over medium-high heat.
2. Season the ribeye steak with cumin, paprika, and black pepper.
3. Sear the steak for about 4-5 minutes per side, or until cooked to your desired level of doneness.
4. Let the steak rest for 5 minutes before slicing thinly against the grain.
5. In a small bowl, toss avocado slices with lime juice and cilantro.
6. Arrange the lettuce leaves on a plate, and place a few slices of steak in the center of each leaf.
7. Top with avocado slices and a sprinkle of cilantro.
   Steak and Avocado Lettuce Wraps are an excellent choice for a keto lunch. The creamy avocado pairs beautifully with the savory steak, and the crisp lettuce adds a refreshing crunch. This low-sodium meal is easy to customize with different seasonings and toppings, ensuring you get a satisfying and healthy lunch every time. The combination of high protein, healthy fats, and minimal carbs makes these wraps a delicious choice for anyone on a keto or low-sodium diet.

Balsamic Glazed Steak with Roasted Veggies

This Balsamic Glazed Steak with Roasted Veggies combines a rich, tangy balsamic glaze with perfectly seared steak, paired with roasted vegetables. The sweet and savory flavors complement the tender steak, creating a satisfying, low-sodium, keto-friendly meal.

Ingredients:

• 1 lb New York strip steak
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 2 cups cauliflower florets
• 1 cup bell pepper, sliced
• 1 cup zucchini, sliced
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower, bell pepper, and zucchini with olive oil, garlic powder, and black pepper.
3. Roast the veggies in the oven for 20-25 minutes or until tender and slightly browned.
4. While the veggies are roasting, heat a skillet over medium-high heat and season the steak with rosemary and black pepper.
5. Cook the steak for about 4-5 minutes per side for medium-rare, or to your desired level of doneness.
6. In a small saucepan, heat balsamic vinegar over medium heat and let it simmer for 2-3 minutes until it thickens.
7. Once the steak is cooked, drizzle the balsamic glaze over the steak.
8. Serve the steak with the roasted veggies on the side.

Balsamic Glazed Steak with Roasted Veggies is a well-rounded, flavorful dish perfect for a low-sodium, keto lunch. The balsamic glaze adds a tangy kick to the steak, and the roasted vegetables offer a delicious, nutrient-dense side. This dish is a simple yet impressive meal that combines hearty protein with fresh, healthy vegetables, making it a great choice for anyone looking to stay on track with a low-carb, low-sodium diet.

Steak and Spinach Frittata

This Steak and Spinach Frittata is a savory, satisfying keto lunch packed with protein from steak and eggs, along with the nutritional benefits of spinach. It’s a versatile dish that can be served warm or cold, making it perfect for meal prep or a quick Friday lunch.

Ingredients:

• 1 lb flank steak, cooked and diced
• 6 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Black pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2 minutes.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, and black pepper.
4. Add the diced steak and spinach to the egg mixture and stir to combine.
5. Pour the mixture into the skillet and cook over medium heat for 2-3 minutes until the edges begin to set.
6. Sprinkle the shredded mozzarella cheese over the top and transfer the skillet to the oven.
7. Bake for 10-12 minutes or until the frittata is set and golden brown on top.
8. Garnish with fresh basil before serving.

This Steak and Spinach Frittata is a hearty, low-sodium, keto-friendly meal that’s perfect for a filling lunch. The combination of savory steak, creamy eggs, and nutritious spinach makes for a balanced meal, while the mozzarella adds a deliciously cheesy element. It’s an easy-to-make dish that can be enjoyed hot or cold, making it a great option for meal prep or a quick lunch.

Steak and Mushroom Zucchini Noodles

This Steak and Mushroom Zucchini Noodles dish is a low-carb, keto-friendly alternative to pasta. The zucchini noodles serve as a light and refreshing base for the tender steak and earthy mushrooms, creating a flavorful, low-sodium dish that’s quick to prepare.

Ingredients:

• 1 lb sirloin steak
• 2 medium zucchinis, spiralized into noodles
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper (to taste, use sparingly)
• Fresh parsley (for garnish)

Instructions:

1. Season the sirloin steak with salt (sparingly) and pepper.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or to your desired level of doneness. Once cooked, set aside and let rest for a few minutes before slicing thinly against the grain.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 1 minute until fragrant.
4. Add the sliced mushrooms and thyme, cooking for 4-5 minutes until the mushrooms are tender and browned.
5. Add the zucchini noodles to the skillet and cook for another 2-3 minutes until tender, being careful not to overcook.
6. Add the sliced steak back into the skillet, tossing everything together until well combined.
7. Garnish with fresh parsley and serve immediately.

Steak and Mushroom Zucchini Noodles is a light and flavorful low-sodium, keto lunch that’s perfect for anyone looking to enjoy a delicious, low-carb meal. The zucchini noodles take the place of traditional pasta, providing a fresh and crunchy texture, while the steak and mushrooms create a hearty, savory combination. It’s a quick and easy dish that’s satisfying without being heavy, making it ideal for a nutritious lunch.

Steak and Broccoli Stir-Fry

Steak and Broccoli Stir-Fry is a flavorful, low-sodium, and keto-friendly dish that combines tender steak with vibrant, crisp broccoli. The stir-fry is seasoned with garlic, ginger, and a light soy sauce substitute for a savory meal that is quick and easy to prepare, making it perfect for a satisfying lunch.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp coconut aminos (low-sodium soy sauce substitute)
• 1 tbsp sesame oil
• Black pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the steak slices to the skillet, cooking until browned and cooked through, about 4-5 minutes.
3. Remove the steak from the skillet and set aside.
4. In the same skillet, add the sesame oil, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
5. Add the broccoli florets to the skillet and stir-fry for another 3-4 minutes, or until tender-crisp.
6. Return the steak to the skillet and pour in the coconut aminos. Stir everything together and cook for an additional 2 minutes.
7. Season with black pepper and garnish with sesame seeds before serving.

Steak and Broccoli Stir-Fry is a low-sodium, keto-friendly lunch option that’s packed with flavor. The combination of savory steak, fresh broccoli, and aromatic garlic and ginger makes this dish both delicious and nutritious. The use of coconut aminos instead of traditional soy sauce keeps the sodium low while adding a mild, sweet flavor. It’s a quick and easy meal that’s perfect for anyone looking for a flavorful, low-carb dish.

Cilantro Lime Steak Tacos (Lettuce Wraps)

These Cilantro Lime Steak Tacos are a low-sodium, keto-friendly twist on traditional tacos. The steak is marinated in a zesty cilantro lime dressing, then wrapped in crisp lettuce leaves instead of tortillas, creating a refreshing and flavorful low-carb lunch option.

Ingredients:

• 1 lb skirt steak
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Lettuce leaves (for wrapping, such as romaine or butter lettuce)
• Sliced avocado (for topping)
• Fresh cilantro (for garnish)
• Black pepper to taste

Instructions:

1. In a bowl, combine the lime juice, olive oil, chopped cilantro, cumin, chili powder, garlic powder, onion powder, and black pepper.
2. Coat the skirt steak in the marinade and refrigerate for at least 30 minutes.
3. Heat a grill or skillet over medium-high heat and cook the steak for 3-4 minutes per side for medium-rare, or to your desired doneness.
4. Once the steak is cooked, let it rest for a few minutes before slicing it thinly against the grain.
5. To assemble, place a few slices of steak in the center of each lettuce leaf.
6. Top with sliced avocado, extra cilantro, and a squeeze of lime juice.
7. Serve immediately as fresh, low-sodium tacos.

Cilantro Lime Steak Tacos in lettuce wraps offer a refreshing, keto-friendly alternative to traditional tacos. The zesty marinade infuses the steak with bright, fresh flavors, and the lettuce wraps provide a crisp, low-carb base. Topped with creamy avocado and cilantro, this dish is light, satisfying, and perfect for a low-sodium lunch option. It’s an ideal recipe for those who want to enjoy taco night without the carbs and excess sodium.

Steak and Asparagus Skewers

Steak and Asparagus Skewers are a flavorful, low-sodium, and keto-friendly meal that’s perfect for grilling. The steak is paired with asparagus and marinated in a savory, herb-infused sauce, making it a light and satisfying lunch option. These skewers are both easy to prepare and delicious.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Black pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, oregano, garlic powder, smoked paprika, and black pepper.
2. Add the steak cubes to the marinade, tossing to coat evenly. Let marinate for 20-30 minutes.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the steak cubes and asparagus pieces onto skewers, alternating between the two.
5. Grill the skewers for about 3-4 minutes per side, or until the steak reaches your desired level of doneness and the asparagus is tender.
6. Remove from the grill and garnish with fresh parsley before serving.

Steak and Asparagus Skewers are a simple yet flavorful low-sodium, keto-friendly meal that’s perfect for a light lunch. The savory marinade infuses the steak with delicious herb flavors, while the asparagus adds a crisp, fresh texture. This dish is not only low in carbs but also packed with nutrients, making it a great choice for anyone looking for a quick and healthy meal that doesn’t compromise on taste.

Keto Steak and Cauliflower Mash

Keto Steak and Cauliflower Mash is a hearty and comforting dish that replaces traditional mashed potatoes with creamy cauliflower mash. Paired with a perfectly seared steak, this low-sodium, keto-friendly meal is a satisfying option for anyone looking to enjoy a filling, low-carb lunch.

Ingredients:

• 1 lb ribeye steak
• 1 medium cauliflower, cut into florets
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Black pepper to taste
• Salt (use sparingly for low sodium)

Instructions:

1. Steam the cauliflower florets until soft, about 8-10 minutes.
2. While the cauliflower is steaming, heat a skillet over medium-high heat. Season the ribeye steak with black pepper and a small amount of salt.
3. Cook the steak for 4-5 minutes per side for medium-rare, or longer for your preferred doneness. Let the steak rest for 5 minutes before slicing.
4. In a separate pan, melt butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
5. Mash the steamed cauliflower with butter, garlic, heavy cream, and rosemary until smooth.
6. Serve the steak alongside the cauliflower mash, garnished with extra rosemary if desired.

Keto Steak and Cauliflower Mash is a delicious, low-sodium, keto-friendly meal that feels indulgent yet is packed with nutrients. The creamy cauliflower mash serves as the perfect low-carb substitute for mashed potatoes, complementing the rich, juicy steak. This dish offers a satisfying combination of protein and healthy fats, making it a great option for a low-sodium, keto lunch that doesn’t skimp on flavor.

Steak and Avocado Salad with Lemon Vinaigrette

This Steak and Avocado Salad with Lemon Vinaigrette is a fresh, light, and keto-friendly dish that combines tender steak with creamy avocado and crisp greens. Tossed with a simple lemon vinaigrette, this salad is low in sodium and perfect for a quick, refreshing lunch.

Ingredients:

• 1 lb sirloin steak
• 2 ripe avocados, sliced
• 4 cups mixed salad greens (arugula, spinach, and kale)
• 1 small cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Black pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Season the steak with black pepper and a small amount of salt. Grill or sear the steak for about 4-5 minutes per side, or until cooked to your preferred doneness. Let the steak rest for a few minutes, then slice thinly.
2. In a large bowl, combine the salad greens, cucumber, and red onion.
3. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, and black pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss to combine.
5. Top the salad with the sliced steak and avocado.
6. Garnish with fresh cilantro and serve immediately.

Steak and Avocado Salad with Lemon Vinaigrette is a refreshing, keto-friendly dish that’s perfect for a low-sodium lunch. The combination of tender steak, creamy avocado, and crunchy greens is both satisfying and nutritious. The lemon vinaigrette adds a zesty kick that ties the flavors together without adding extra sodium, making this salad a light yet filling meal that’s packed with healthy fats and protein.

Steak with Creamy Mushroom Sauce

Steak with Creamy Mushroom Sauce is a rich and savory low-sodium, keto-friendly dish. The tender steak is topped with a luscious, creamy mushroom sauce made with heavy cream and herbs, creating a luxurious meal that’s both comforting and low-carb.

Ingredients:

• 1 lb filet mignon or ribeye steak
• 1 cup mushrooms, sliced
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 cup beef broth (low-sodium)
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• Black pepper to taste

Instructions:

1. Season the steak with black pepper and a small amount of salt.
2. Heat a skillet over medium-high heat and cook the steak for 4-5 minutes per side for medium-rare or longer for your desired doneness. Let the steak rest for 5 minutes before serving.
3. In the same skillet, melt butter over medium heat and sauté the mushrooms until they release their moisture and become golden brown, about 5-6 minutes.
4. Add the heavy cream, beef broth, garlic powder, and thyme to the skillet. Stir and let the sauce simmer for 3-4 minutes, or until it thickens slightly.
5. Serve the steak with the creamy mushroom sauce poured over the top.

Steak with Creamy Mushroom Sauce is a decadent yet low-sodium, keto-friendly meal that’s sure to satisfy your taste buds. The creamy sauce pairs perfectly with the tender steak, and the mushrooms add a rich, earthy flavor that enhances the dish. This meal is not only flavorful but also easy to prepare, making it a great choice for a comforting, low-carb lunch that feels indulgent without being overly heavy.

Garlic Herb Steak Bites with Zucchini Noodles

Garlic Herb Steak Bites with Zucchini Noodles is a flavorful and low-sodium dish that features tender steak bites sautéed with garlic and fresh herbs. Paired with spiralized zucchini noodles, this meal is light, satisfying, and perfect for a low-carb, keto-friendly lunch.

Ingredients:

• 1 lb sirloin steak, cut into bite-sized cubes
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Black pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Season the steak cubes with black pepper, garlic powder, and dried oregano.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak cubes and cook until browned and cooked through, about 5-6 minutes.
3. Remove the steak from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 1 minute until fragrant.
4. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender but still slightly crisp.
5. Return the steak to the skillet, tossing everything together.
6. Sprinkle with fresh parsley and serve with a squeeze of lemon juice.

Garlic Herb Steak Bites with Zucchini Noodles is a light yet satisfying keto lunch that offers great flavor without excess sodium. The steak is flavorful and juicy, while the zucchini noodles provide a refreshing, low-carb base. This dish is quick and easy to prepare, making it a great choice for those looking for a nutrient-packed, low-sodium meal that doesn’t compromise on taste.

Grilled Steak with Chimichurri Sauce

Grilled Steak with Chimichurri Sauce is a flavorful and low-sodium dish that pairs smoky grilled steak with a tangy and fresh herb sauce. The chimichurri is made with parsley, garlic, vinegar, and olive oil, giving the steak a zesty, vibrant finish while keeping the sodium content low.

Ingredients:

• 1 lb flank steak
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Black pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the flank steak with black pepper.
2. Grill the steak for about 4-5 minutes per side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.
3. While the steak is resting, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, red pepper flakes (if using), and black pepper in a bowl. Stir to combine.
4. Drizzle the chimichurri sauce over the sliced steak before serving.

Grilled Steak with Chimichurri Sauce is a simple yet vibrant low-sodium, keto-friendly meal. The smoky steak paired with the tangy, herbaceous chimichurri sauce creates a flavorful combination without the need for excess salt. This dish is quick to prepare, making it an excellent choice for a fresh and satisfying lunch that’s both low in carbs and sodium.

Steak and Roasted Brussels Sprouts

Steak and Roasted Brussels Sprouts is a hearty and nutritious low-sodium, keto-friendly meal that pairs tender, perfectly cooked steak with crispy roasted Brussels sprouts. This meal is full of protein and fiber, providing a satisfying and balanced lunch.

Ingredients:

• 1 lb ribeye steak
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Black pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy and golden brown, stirring halfway through.
3. While the Brussels sprouts are roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season the ribeye steak with black pepper and cook for 4-5 minutes per side for medium-rare, or to your preferred doneness.
4. Let the steak rest for a few minutes before slicing.
5. Serve the steak with the roasted Brussels sprouts, garnished with fresh thyme.

Steak and Roasted Brussels Sprouts is a satisfying, low-sodium, keto-friendly meal that combines rich, flavorful steak with crispy, caramelized Brussels sprouts. The Brussels sprouts add a crunchy, nutrient-dense side to the steak, making this dish both filling and healthy. It’s a great option for anyone looking to enjoy a low-carb, low-sodium lunch without compromising on flavor.

Note: More recipes are coming soon!