Description
This Lemon Garlic Butter Steak with Spinach recipe features tender flank steak marinated in a flavorful soy and Sriracha blend, seared to perfection, then tossed in a rich lemon garlic butter sauce with fresh herbs and wilted spinach. Perfect for a quick, delicious, and healthy dinner that combines bold citrus and garlic flavors with vibrant greens.
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 you like)
Spinach and Sauce
- 1 1/4 lb (500g) fresh spinach
- 4 tablespoons butter or ghee (or less if you want)
- 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 steak strips, seal, and refrigerate for 30 minutes to 1 hour to tenderize and infuse flavor.
- Prepare the Spinach: Wash and drain spinach. Melt 1 tablespoon butter in a large skillet, cook spinach for about 1 minute while turning occasionally until just wilted, then set aside in a shallow plate to drain excess juices. Rinse and pat skillet dry.
- Sear the Steak: Bring steak to room temperature. Melt 2 tablespoons butter in the skillet over medium-high heat. Reserve marinade juices for later. Add steak strips in a single layer, season with salt and pepper, sear for 1 minute without stirring, then quickly flip to cook the other side. Avoid overcooking. Remove steak and set aside. Repeat in batches if necessary.
- Make the Sauce: In the same skillet, add remaining butter, minced garlic, lemon juice, crushed red pepper flakes, beef broth, parsley, chives, and reserved marinade juices. Bring to a simmer and reduce for 1-2 minutes, stirring regularly to meld flavors.
- Combine and Serve: Return steak strips to the skillet, adjust seasoning as needed. Push steak aside and stir in the well-drained spinach. Garnish with lemon slices and additional chopped chives and parsley. Serve immediately for best flavor and texture. Enjoy!
Notes
- Marinating the steak longer than 1 hour can increase tenderness and flavor.
- Be sure to drain the cooked spinach well to prevent watery sauce.
- Do not overcrowd the skillet when searing the steak to ensure a good sear.
- You can substitute butter with ghee for a higher smoke point and paleo compliance.
- Adjust crushed red pepper flakes to your desired level of spiciness.
Nutrition
- Serving Size: 1 serving (approx. 375g)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
