PREP TIME: 5 MINS | COOK TIME: 10 MINS | YIELD: 4 Servings
This recipe is perfect for an easy and quick weeknight meal with juicy and super tender pan-seared garlic butter steak strips. It’s one of the dishes I would eat any day of the week!
INGREDIENTS
1 1/2 pounds (650grams) 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 (if you’re strictly paleo, use coconut amino)
1/2 c. olive oil
1 tbsp Sriracha sauce (or your preferred hot chilli sauce)
HOW TO MAKE LEMON GARLIC BUTTER STEAK AND BROCCOLI SKILLET
Step 1: In a shallow plate or bowl, whisk the marinade ingredients, then add the steak strips. Place in the fridge to marinate for at least 30 minutes to an hour.
Step 2: While the steak is marinating, was the broccoli heads, then break them down into florets. Into boiling water, blanch the florets for about a minute or two. When done, rinse the florets with cold water.
Step 3: Take the steak from the fridge and bring it to room temperature.
Step 4: In a large skillet, heat the oil with a tbsp butter over medium-high heat. Make sure to set the marinade juices aside for later. Once the oil is hot, add the steak strips to the skillet and sear in batches for about a minute or two per side until browned, and the edges are crispy. If needed, add more oil to the skillet. To a plate, transfer the cooked steak strips when done searing.
Step 5: Adjust the heat to medium. Add 2 tbsp butter in the same skillet. Once the butter has melted, add the lemon juice, minced garlic, beef broth, and remaining marinade juices to the skillet. Bring the mixture to a simmer, then stir in the parsley along with the broccoli florets. Regularly toss until the sauce has reduced and the florets are cooked.
Step 6: Return the steak strips to the pan, then quickly reheat. Remove from the heat when done and immediately serve with thyme, chilli flakes, more parsley, and lemon slices. Enjoy!
Notes:
If using very thin steak strips, quickly stir to ensure no to dry the meat up.
If desired, you can sear the steak whole to your preferred doneness. When done, let the steak rest for a few minutes before cutting it into strips.
For more tender broccoli, you can cut the florets in half before cooking.
Easily double the marinade ingredients if you want more sauce.
For this recipe, I suggest using low-sodium soy sauce as most brands are saltier compared to some.
Nutrition Facts:
Energy 752.06 cal | Fat 55.16 g | Protein 54.29 g | Carbs 10.88 g | Saturated Fat 18.12 g | Polyunsat Fat 3.79 g | Monounsat Fat 28.86 g | Sugar 1.98 g | Cholesterol 180.18 mg | Sodium 255.89 mg | Potassium 1273.69 mg | Fiber 2.36 g
Ingredients
- 1 1/2 pounds (650grams) 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 (if you’re strictly paleo, use coconut amino)
- 1/2 c. olive oil
- 1 tbsp Sriracha sauce (or your preferred hot chilli sauce)
Instructions
Step 1: In a shallow plate or bowl, whisk the marinade ingredients, then add the steak strips. Place in the fridge to marinate for at least 30 minutes to an hour.
Step 2: While the steak is marinating, was the broccoli heads, then break them down into florets. Into boiling water, blanch the florets for about a minute or two. When done, rinse the florets with cold water.
Step 3: Take the steak from the fridge and bring it to room temperature.
Step 4: In a large skillet, heat the oil with a tbsp butter over medium-high heat. Make sure to set the marinade juices aside for later. Once the oil is hot, add the steak strips to the skillet and sear in batches for about a minute or two per side until browned, and the edges are crispy. If needed, add more oil to the skillet. To a plate, transfer the cooked steak strips when done searing.
Step 5: Adjust the heat to medium. Add 2 tbsp butter in the same skillet. Once the butter has melted, add the lemon juice, minced garlic, beef broth, and remaining marinade juices to the skillet. Bring the mixture to a simmer, then stir in the parsley along with the broccoli florets. Regularly toss until the sauce has reduced and the florets are cooked.
Step 6: Return the steak strips to the pan, then quickly reheat. Remove from the heat when done and immediately serve with thyme, chilli flakes, more parsley, and lemon slices. Enjoy!
Notes
If using very thin steak strips, quickly stir to ensure no to dry the meat up. If desired, you can sear the steak whole to your preferred doneness. When done, let the steak rest for a few minutes before cutting it into strips. For more tender broccoli, you can cut the florets in half before cooking. Easily double the marinade ingredients if you want more sauce. For this recipe, I suggest using low-sodium soy sauce as most brands are saltier compared to some.
