Lemon Garlic Butter Steak and Spinach – Tons of flavor and so easy to make! Delicious juicy marinated steak and spinach cook up together in one pan for a quick low carb dinner you’ll be crazy about. The steak marinade tenderizes the meat for amazing tender pieces of beef and the lemon garlic butter sauce is simply divine. Enjoy!
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Ingredients list for the Garlic Butter Steak and Spinach
- 1 2/3 lb (750g) flank steak, sliced against the grain
- 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
The steak marinade
- 2/3 cup low-sodium soy sauce(or coconut amino for paleo and gluten-free)
- 3/4 cup olive oil
- 2 tablespoons Sriracha sauce (or any hot chili sauce you like)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. The longer it marinates, the more tender the meat is!
2. In the meantime, wash and drain spinach. Melt one tablespoon butter in a large skillet and cook spinach for 1 minute, turning occasionally, until just wilted. Set aside in a shallow plate and allow to drain from the cooking juices. Quickly rinse and pat the skillet dry.
3. Bring the steak to room temperature and melt 2 tablespoons butter in the same skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Sear steak strips for one minute without stirring, then quickly turn the steak strips to cook the other side. Do not overcook – remove the steak from the skillet and set aside to a plate. You can proceed by batches to not overcrowd the skillet.
4. Still in the same skillet, add the last tablespoon butter, garlic, lemon juice, red pepper flakes, beef broth, parsley, chives, and remaining marinade to the cooking juices. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly.
5. Add the steak strips back to the pan and adjust seasoning if necessary. Push steak aside in the skillet and stir in cooked spinach (well drained, see note below). Garnish with lemon slices, more chopped chive, and parsley and serve immediately. Enjoy!
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Notes:
- You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.
- Spinach tends to render a lot of water when cooking, make sure you cook it separately first, then drain thoroughly to remove excess water before adding back to the lemon garlic butter sauce.
- To make the meal more substantial, you can serve with quinoa, rice, pasta, or roasted vegetables.
Photo credit: © Eatwell101.com
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
The concept of this meal is fantastic, but even with the low-sodium soy sauce marinade, I found this to be SO SALTY. Do not add any additional salt to the recipe, and I would sub beef broth for some of the soy in the marinade. I'm glad I drained the sauce mixture out of the pan before I added back in the meat & spinach, but I still couldn't eat the whole thing. I did make this before without the reduced sauce, and it was much better. Maybe just some garlic while you cook the spinach, and the natural juices from cooking the beef.
