Lemon Garlic Butter Steak

July 24, 2020

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.

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Course Main 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.