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Lemon Butter Steak

Lemon Butter Steak
You'll want to put it on EVERYTHING.
Recipe type: Appetizer
Ingredients
  • FOR THE MARINADE
  • 1 lb. flank steak
  • 5 tbsp. extra-virgin olive oil, divided
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. honey
  • Juice and zest of 1 lemon
  • 1 tsp. thyme leaves
  • FOR THE STEAK AND SPINACH
  • 5 tbsp. butter, divided
  • 2 cloves garlic, minced
  • 2 tsp. thyme leaves
  • Zest of 1 lemon
  • Kosher salt
  • Pinch red pepper flakes
  • 6 c. baby spinach
Instructions
  1. Slice steak against the grain into thin slices, about ½” thick. In a large bowl, whisk together marinade ingredients. Add steak and toss until coated. Marinate for 20 minutes or up to 4 hours.
  2. In a large skillet (preferably cast iron) over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from steak and season all over with salt and pepper. Add steak in a single layer, working in batches if necessary, and cook until seared on bottom, about 2 minutes. Flip steak, then add 3 tablespoons butter, garlic, lemon zest, lemon juice, and thyme. Baste steak in butter and cook steak to your liking, about 2 more minutes for medium. Remove steak and let rest on a plate. Pour out extra sauce and save for later.
  3. Return clean skillet over medium heat and melt remaining 2 tablespoons lemon butter. Add spinach and season generously with salt and pepper. Cook, stirring often, until wilted, about 4 minutes.
  4. Serve steak with spinach and extra butter sauce for dipping.

 

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