Description
A quick and flavorful Lemon Garlic Butter Steak with Spinach dish featuring tender marinated flank steak seared to perfection and tossed in a zesty garlic butter sauce with fresh herbs and a splash of lemon. This easy stovetop recipe combines juicy meat with vibrant spinach, perfect for a satisfying, healthy meal.
Ingredients
Units
Scale
Steak and Marinade
- 1 2/3 lb (750g) flank steak, sliced against the grain
- 2/3 cup low-sodium soy sauce (or coconut aminos for paleo and gluten-free)
- 3/4 cup olive oil
- 2 tablespoons Sriracha sauce (or any hot chili sauce)
Cooking Ingredients
- 1 1/4 lb (500g) fresh spinach
- 4 tablespoons butter or ghee (or less if preferred)
- 4 garlic cloves, minced
- Juice of 1/2 lemon
- 1/4 cup (60ml) low-sodium beef broth
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh cracked pepper, to taste
Instructions
- Marinate the Steak: Combine soy sauce, olive oil, and Sriracha in an airtight container or Ziploc bag. Add sliced flank steak, seal, and refrigerate for 30 minutes to 1 hour for tender, well-flavored meat.
- Prepare the Spinach: Wash and drain spinach. Melt 1 tablespoon of butter in a large skillet and cook spinach for about 1 minute, stirring occasionally until wilted. Drain on a plate to remove excess juices and set aside. Rinse and pat dry the skillet.
- Sear the Steak: Bring marinated steak to room temperature. Melt 2 tablespoons of butter in the same skillet over medium-high heat. Reserve marinade juices for later use. Lay steak strips in a single layer, season with salt and pepper, and sear without stirring for about 1 minute per side. Avoid overcrowding the pan; cook in batches if needed. Remove steak and set aside.
- Make the Sauce: In the skillet, add remaining 1 tablespoon butter, minced garlic, lemon juice, crushed red pepper flakes, beef broth, chopped parsley, chives, and reserved marinade juices. Simmer for 1-2 minutes, stirring frequently, to reduce and concentrate flavors.
- Combine and Serve: Return the steak strips to the skillet and mix in the cooked spinach. Adjust seasoning as needed. Garnish with lemon slices, extra chopped chives, and parsley. Serve immediately for best flavor and texture.
Notes
- Do not overcrowd the skillet when searing steak to ensure proper browning.
- Allow the steak to marinate longer for enhanced tenderness and flavor.
- Drain the spinach well after cooking to avoid a watery sauce.
- Use coconut aminos instead of soy sauce for a paleo and gluten-free option.
- Butter can be substituted with ghee for a lactose-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
