Lemon Garlic Butter Steak with Spinach Recipe

I absolutely love sharing this Lemon Garlic Butter Steak with Spinach Recipe because it’s a perfect balance of rich, savory flavors brightened by a hint of lemon. When I first tried it, I was amazed at how tender the steak turned out – thanks to that zesty marinade and the quick pan-sear technique. If you’re craving a dinner that feels fancy enough for guests but easy enough for a weeknight, this one’s definitely worth trying.

One of the things that make this Lemon Garlic Butter Steak with Spinach Recipe stand out is how the buttery garlic sauce wraps around every bite of the steak while the fresh spinach provides a vibrant, slightly earthy balance. Plus, it’s a fantastic way to get some greens in without extra fuss. Over time, I’ve discovered little tweaks that help you succeed – like not overcrowding the pan and making sure to drain the spinach well so your dish isn’t soggy.

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Ingredients You’ll Need

The ingredients for this Lemon Garlic Butter Steak with Spinach Recipe come together in such a simple yet delicious way. I always recommend getting fresh, high-quality steak and greens because it really lifts the flavors. Also, choosing fresh garlic and good butter or ghee makes a noticeable difference.

• Flank Steak: A lean cut that’s best sliced thinly against the grain for tenderness.
• Fresh Spinach: Adds vibrant color and wilts quickly for an easy veggie boost.
• Butter or Ghee: Use unsalted to control seasoning, and ghee works great if you want dairy-free.
• Garlic Cloves: Freshly minced works best for punchy garlicky flavor.
• Lemon Juice: Brightens up the rich butter and balances the savory flavors.
• Low-Sodium Beef Broth: Adds depth without overpowering the dish.
• Parsley and Chives: Fresh herbs add fresh, mild oniony and herbal notes.
• Crushed Red Pepper Flakes: Just a touch for subtle heat – adjust to your preference.
• Salt and Fresh Cracked Pepper: Essential for seasoning the steak and sauce perfectly.
• Soy Sauce or Coconut Amino: This is the base of the marinade, adding umami and saltiness.
• Olive Oil: Helps tenderize the steak in the marinade and helps the pan-sear.
• Sriracha or Hot Chili Sauce: Adds a gentle kick and layers more flavor into the marinade.

Variations

I love how flexible this Lemon Garlic Butter Steak with Spinach Recipe is—you can easily tweak it to suit your tastes or dietary needs. Feel free to swap ingredients or add your favorite seasonings to make it your own.

• Herb Variations: Sometimes I swap parsley and chives for fresh thyme or rosemary—it gives the dish an earthy twist that’s especially nice in cooler months.
• Spicy Boost: If you like it hotter, I add a bit more Sriracha to the marinade or extra red pepper flakes while cooking.
• Paleo/Gluten-Free: Use coconut aminos instead of soy sauce and ghee instead of butter to keep it paleo or paleo-friendly without losing flavor.
• Vegetable Swap: Want to mix it up? Try sautéed kale or Swiss chard instead of spinach for a slightly heartier green.

How to Make Lemon Garlic Butter Steak with Spinach Recipe

Step 1: Marinate the Steak for Maximum Flavor

Start by combining the soy sauce (or coconut aminos), olive oil, and Sriracha in a container or Ziploc bag. Add your sliced flank steak and let it marinate in the fridge for at least 30 minutes — I usually do about an hour if I have the time. The longer the better for tenderizing and flavor infusion. Don’t skip this step; it makes all the difference!

Step 2: Cook the Spinach Lightly

While the steak marinates, wash and drain your fresh spinach thoroughly. Melt a tablespoon of butter in a large skillet and toss in the spinach, cooking for just about a minute until it’s wilted but still bright green. Drain it well on a shallow plate so you don’t end up with soggy spinach in the final dish. I learned this the hard way when my first attempt was too watery!

Step 3: Sear the Steak to Lock in Juices

Bring your steak to room temperature before cooking—that helps it sear evenly. Melt 2 tablespoons of butter in the skillet over medium-high heat and add the steak strips in a single layer. Season them with salt and pepper. Sear for about one minute on the first side without moving them, then flip quickly to cook the other side. Avoid overcooking; the steak should remain tender and juicy. I usually cook in batches to prevent overcrowding, which can cause steaming instead of searing.

Step 4: Make the Lemon Garlic Butter Sauce

After removing the steak, add the last tablespoon of butter to the same skillet along with minced garlic, lemon juice, red pepper flakes, beef broth, fresh parsley, chives, and the reserved marinade juices. Bring it to a simmer and let it reduce for 1-2 minutes, stirring often. This sauce is bursting with flavor and will coat the steak perfectly!

Step 5: Combine and Serve Immediately

Return the steak strips to the pan and toss gently to coat in the sauce. Push the meat aside and stir the wilted spinach into the sauce, mixing until heated through. Taste and adjust seasoning if needed. I like to garnish with fresh lemon slices, extra chopped chives, and parsley for a fresh look and pop of flavor. Serve it hot and watch everyone go crazy for this dinner!

How to Serve Lemon Garlic Butter Steak with Spinach Recipe

Garnishes

I usually finish this dish with a sprinkle of extra chopped fresh chives and parsley—they add a lovely green freshness and a mild oniony flavor that brightens the plate. Placing a few thin lemon slices on top isn’t just pretty; the acidity they add when squeezed over at the table lifts the whole dish. Trust me, these small touches make a big difference.

Side Dishes

My go-to sides are something simple and starchy to soak up the delicious butter sauce—like creamy mashed potatoes, garlic roasted baby potatoes, or fluffy rice. If I want to keep it lighter, I pair this recipe with a crisp green salad or roasted asparagus. You really can’t go wrong with whatever helps balance the rich steak and buttery sauce!

Creative Ways to Present

For special occasions, I like to arrange the steak strips fan-style on a platter with spinach nestled alongside, then drizzle the lemon garlic butter sauce over everything for a glossy finish. Topping with microgreens or edible flowers adds a gourmet touch that impresses guests without extra cooking effort. A rustic wooden board also gives it a warm, inviting vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat within 2 days for the best flavor and texture. The sauce keeps the steak moist, but the spinach can release some water, so I always drain it well before storing. Reheating gently helps keep everything tasting fresh.

Freezing

I’ve frozen this Lemon Garlic Butter Steak with Spinach Recipe a couple of times with decent results. To freeze, cool everything completely, then pack in a freezer-safe container. When you thaw, the spinach can get a bit softer, so I usually use leftovers in wraps or over rice rather than reheating as is to keep the texture appealing.

Reheating

To reheat, I gently warm the steak and spinach over low heat on the stove or in the microwave, adding a splash of beef broth or water if the sauce seems too thick or dry. This keeps the steak juicy and brings back some of the freshly-made texture and flavors. Avoid high heat to prevent drying out the meat.

FAQs

Final Thoughts

I love this Lemon Garlic Butter Steak with Spinach Recipe because it brings together so many fantastic flavors while keeping things straightforward in the kitchen. It’s become one of my go-to dinners when I want something that feels special but won’t keep me away from my family for hours. If you try this recipe, I hope you enjoy every bite as much as I do – and maybe it’ll become a favorite in your home too!

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