This steak in lemon garlic butter has so much flavor. It is a delicious steak made in a skillet, pre-marinated and ideal for a quick low carb dinner.
- 1 2/3 lb (750 g) flank steak, cut against the grain
- 1 1/4 lb (500 g) fresh spinach
- 4 tablespoons of butter
- 4 garlic cloves, minced
- Juice of 1/2 lemon
- 1/4 cup (60 ml) low sodium beef broth
- 1/4 cup of chopped parsley
- 1/4 cup chives, chopped
- 1/4 teaspoon crushed red pepper flakes
- Salt and fresh ground pepper, to taste.
- 2/3 cup low sodium soy sauce.
- 3/4 cup of olive oil.
- 2 tablespoons of Sriracha.
1- Combine the ingredients for the marinade in an airtight container or ziploc bag. Add the steak strips to the marinade. Close and marinate in the refrigerator for 30 minutes. The longer the softer the meat will be.
2- Meanwhile, wash and drain the spinach. Melt a tablespoon of butter in a large skillet and cook the spinach for about a minute, turning occasionally until soft. Put the spinach on a plate and drain. Rinse the pan and pat dry.
3- Bring the steak to room temperature and melt 2 tablespoons of butter in the same pan over medium heat; save the marinade juices for later. Add the steak strips in a layer evenly in the skillet and season with salt and pepper. Brown the steak strips for one minute without stirring. Then turn to cook the other side. Remove the strips and put them on a separate plate.
4- In the same pan, add a tablespoon of butter, garlic, lemon juice, red pepper flakes, beef broth, prerejil, chives and the rest of the marinade to the cooking juices. Bring to a simmer for 1-2 minutes.
5-Put the steak strips back in the pan and season to taste, do not give more heat to the pan. Place the strips on the side of the pan and add the cooked and drained spinach. Garnish with lemon wedges and serve immediately.