
Lemon Garlic Butter Steak
This recipe takes flank steak, and first infuses it with flavor via a luscious marinade. Then, it’s sauted to perfection with lemon and garlic. With long fibers, flank steak can’t simply be broiled like a T-bone. This combination of lemon-fresh marinade and cooking seasonings creates a tender, melt-in-your mouth dish.
Ingredients
Marinade
- 1/3 cup soy sauce
- 1/3 cup Lemon juice
- 1/2 cup olive oil
- 1 tablespoon Sriracha sauce
- 3 cloves garlic minced
- 2 tablespoons Thyme chopped
- 1 teaspoon Black pepper
- 1/2 teaspoon Salt
Lemon Garlic Butter Steak
- 2 pounds flank steak
- 5 tablespoons Butter
- 3 garlic cloves minced
- 1 pound sliced mushrooms
- 1/4 cup white wine
- 1 Lemon zest & juice
- 1/4 teaspoon crushed red pepper flakes
- 6 cups spinach chopped
Instructions
- Add all the marinade ingredients to a large ziplock bag. Shake to blend.
- Add the flank steak, reseal, and allow it to marinade from 30 minutes to 4 hours or so.
- When you are ready, remove the steak from the bag, and discard the bag and marinade.
- Slice the flank steak into thin strips, going against the grain of the meat.
- Add 2 tablespoons of the butter, the steak strips, and minced garlic to a large skillet. Add the lemon zest, and cook 2 minutes, until fragrant.
- Continue to cook over a medium high setting, flipping the steak strips until done as desired, or 3 to 5 minutes per side.
- Remove the steak and set aside on a platter for now.
- Add the mushrooms to the skillet, and cook for about 2 to 3 minutes, until done. Set aside with the steak.
- Add the white wine, lemon juice, and red pepper flakes to the pan, stirring up any pan juices into the sauce.
- In a separate pan, as that is cooking, wilt the spinach, and remove from heat.
- Cook for a minute or so, and then add the steak and mushrooms back in. Continue to simmer for 1 to 2 minutes to absorb the flavors.
- Add the wilted spinach, and stir to combine, cooking for another minute or so to blend flavors. Serve hot.
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