Prep: 5 mins | Cook: 10 mins | Servings: 4
Pan-seared garlic butter steak strips are an easy and quick family’s favourite dinner meal. Packed with flavour and crispy steak strips with tender broccoli florets. This sure is deliciously addictive!
Ingredients
1 1/2 pounds (650 grams) sirloin steak, sliced against the grain
2 broccoli heads, cut into florets
2 tbsp olive oil
4 garlic cloves, minced
3 tbsp butter or ghee
Juice of 1/2 lemon
1/4 c (60ml) low-sodium beef broth
1/4 c chopped parsley + or garnish
1/4 tsp crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
Fresh thyme, for garnish
Steak Marinade:
1/3 c low-sodium soy sauce (or coconut amino if you’re strictly paleo)
1/2 c olive oil
1 tbsp Sriracha sauce (or any hot chilli sauce you like)
How to make Lemon Garlic Butter Steak and Broccoli Skillet
Step 1: In a shallow plate or bowl, combine the steak marinade ingredients; soy sauce, olive oil, and hot sauce.
Step 2: Marinate the steak strips. Place in the fridge for at least 30 minutes to an hour.
Step 3: Meanwhile, wash the broccoli and break down into florets. Add the florets in boiling water and blanch for about a minute or two. Rinse with cold water.
Step 4: Take the strips out of the fridge and bring to room temperature.
Step 5: In a large skillet, heat oil and a tbsp butter over medium-high heat.
Step 6: Once the oil is hot, sear the steak strips (reserving the marinade) in batches for about a minute or two on both sides or until the edges are brown and crispy. If needed, add extra oil.
Step 7: Transfer the cooked steak strips to a plate and set aside.
Step 8: Melt 2 tbsp butter in the same skillet over medium heat. Add the lemon juice, minced garlic, beef broth, and the reserved marinade juice.
Step 9: Simmer, then add in the fresh parsley and broccoli florets. Toss to coat.
Step 10: Add in the steak strips and quickly reheat.
Step 11: Garnish with thyme, chilli flakes, extra parsley, and lemon slices. Serve warm. Enjoy!
Notes:
Quickly sear the steak strips if they are very thin. This will prevent them from drying up. Or cook the steak whole and let it cool for a bit before slicing into strips.
Slicing the florets in half before cooking will make them more tender.
You can double the marinade ingredients if you want more sauce.
For soy sauce, I recommend using low-sodium. Be very careful as some brands are saltier.
Ingredients
- 1 1/2 pounds (650 grams) sirloin steak, sliced against the grain
- 2 broccoli heads, cut into florets
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 tbsp butter or ghee
- Juice of 1/2 lemon
- 1/4 c (60ml) low-sodium beef broth
- 1/4 c chopped parsley + or garnish
- 1/4 tsp crushed red pepper flakes, optional
- Fresh cracked black pepper, to taste
- Fresh thyme, for garnish
- Steak Marinade:
- 1/3 c low-sodium soy sauce (or coconut amino if you’re strictly paleo)
- 1/2 c olive oil
- 1 tbsp Sriracha sauce (or any hot chilli sauce you like)
Instructions
Step 1: In a shallow plate or bowl, combine the steak marinade ingredients; soy sauce, olive oil, and hot sauce.
Step 2: Marinate the steak strips. Place in the fridge for at least 30 minutes to an hour.
Step 3: Meanwhile, wash the broccoli and break down into florets. Add the florets in boiling water and blanch for about a minute or two. Rinse with cold water.
Step 4: Take the strips out of the fridge and bring to room temperature.
Step 5: In a large skillet, heat oil and a tbsp butter over medium-high heat.
Step 6: Once the oil is hot, sear the steak strips (reserving the marinade) in batches for about a minute or two on both sides or until the edges are brown and crispy. If needed, add extra oil.
Step 7: Transfer the cooked steak strips to a plate and set aside.
Step 8: Melt 2 tbsp butter in the same skillet over medium heat. Add the lemon juice, minced garlic, beef broth, and the reserved marinade juice.
Step 9: Simmer, then add in the fresh parsley and broccoli florets. Toss to coat.
Step 10: Add in the steak strips and quickly reheat.
Step 11: Garnish with thyme, chilli flakes, extra parsley, and lemon slices. Serve warm. Enjoy!
Notes
Quickly sear the steak strips if they are very thin. This will prevent them from drying up. Or cook the steak whole and let it cool for a bit before slicing into strips. Slicing the florets in half before cooking will make them more tender. You can double the marinade ingredients if you want more sauce. For soy sauce, I recommend using low-sodium. Be very careful as some brands are saltier.
