🥩Garlic Butter Steak & Spinach😍💪🏼
Follow @easy.healthy.eats 🌱
Follow @easy.healthy.eats 🌱
Via @eatwell101
1 2/3 lb flank steak, sliced against the grain
1 1/4 lb fresh spinach
4 tablespoons butter or ghee (or less if you want)
4 garlic cloves, minced
Juice of 1/2 lemon
1/4 cup low-sodium beef broth
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 teaspoon crushed red pepper flakes
Salt & fresh pepper, to taste
The steak marinade:
2/3 cup low-sodium soy sauce (or coconut aminos if you’re strictly paleo)
1/4 cup lemon juice
3/4 cup olive oil
2 tablespoons Sriracha sauce (or any hot chili sauce you like)
Combine the ingredients for the marinade in an airtight bag. Add the steak strips into the marinade, seal & allow to marinate in the refrigerator for 30 mins – 1 hour. The longer it marinates, the more tender the meat is!

2. In the meantime, wash spinach. Melt one tablespoon butter in a skillet & cook spinach for 1 minute, turning occasionally, until just wilted. Set aside in a shallow plate & allow to drain from the cooking juices. Quickly rinse & pat the skillet dry.

3. Bring the steak to room temperature & 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 & season w/ salt & 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 & set aside. You can proceed by batches, not overcrowd the skillet

4. In the same skillet, add the last tablespoon butter, garlic, lemon juice, red pepper flakes, beef broth, parsley, chives, & remaining marinade to the cooking juices. Bring to a simmer & allow to reduce for 1-2 minutes, stirring regularly.

5. Add the steak strips back to the pan & adjust seasoning if necessary. Push steak aside in the skillet & stir in cooked spinach (well drained, see note below). Garnish w/ lemon slices, more chopped chive, & parsley, serve immediately. Enjoy!
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