Lemon Butter Steak

Tbh, though the marinade makes a big difference, it’s not exactly necessary. If you’re in a pinch (or don’t want to go shopping for ingredients you don’t have) you can skip it. The butter sauce, however, is non-negotiable. It’s what makes this recipe. (Cowboy butter fans will really love it.)

YIELDS:6 SERVINGS

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 45 MINS

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 

 

DIRECTIONS

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.

BRANDON BALES

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