Prep time: 5 mins | Cook time: 10 mins | Servings: 4
Pan-seared tender, juicy steak strips in a mouthwatering garlic butter sauce. Easy, quick, full of flavour with crisp edges steak strips, and tender broccoli florets. A must-try and to die for!
Ingredients
1 1/2 pound (650g) 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
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 soy sauce, olive oil, and hot sauce to make the marinade. Add the steak strips into the bowl and place in the fridge to marinate for at least 30 minutes to an hour.
Step 2: Meanwhile, wash the broccoli, remove the heads, and break down into florets. In boiling water, blanch the broccoli for about a minute or two. Rinse with cold water after.
Step 3: In a large skillet, melt a tbsp butter over medium-high heat. In batches, sear the steak strips for about 1 to 2 minutes on both sides (reserving the marinade for later) or until the edges are browned and crispy. Add more oil if necessary.
Step 4: Transfer the seared steak strips to a plate and cool.
Step 5: Adjust the heat to medium and melt 2 tbsp butter into the same skillet. Add the lemon juice, minced garlic, beef broth, and the rest of the marinade juices. Simmer and stir in the parsley and broccoli florets. Tossing regularly until the sauce has reduced and the broccoli is done to your liking.
Step 6: Put the steak strips back into the pan and quickly reheat.
Step 7: Garnish with thyme, chilli flakes, more parsley, and lemon slices.
Step 8: Serve immediately. Enjoy!
Notes:
If using very thin steak strips, sear them quickly to not dry them up.
Or cook the steak whole and slice it into strips after.
You can cut up the broccoli florets in half if you prefer them more tender.
Double the marinade ingredients if you’d like more sauce.
For the soy sauce, I suggest using low-sodium.
Ingredients
- 1 1/2 pound (650g) 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
- 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 soy sauce, olive oil, and hot sauce to make the marinade. Add the steak strips into the bowl and place in the fridge to marinate for at least 30 minutes to an hour.
Step 2: Meanwhile, wash the broccoli, remove the heads, and break down into florets. In boiling water, blanch the broccoli for about a minute or two. Rinse with cold water after.
Step 3: In a large skillet, melt a tbsp butter over medium-high heat. In batches, sear the steak strips for about 1 to 2 minutes on both sides (reserving the marinade for later) or until the edges are browned and crispy. Add more oil if necessary.
Step 4: Transfer the seared steak strips to a plate and cool.
Step 5: Adjust the heat to medium and melt 2 tbsp butter into the same skillet. Add the lemon juice, minced garlic, beef broth, and the rest of the marinade juices. Simmer and stir in the parsley and broccoli florets. Tossing regularly until the sauce has reduced and the broccoli is done to your liking.
Step 6: Put the steak strips back into the pan and quickly reheat.
Step 7: Garnish with thyme, chilli flakes, more parsley, and lemon slices.
Step 8: Serve immediately. Enjoy!
Notes
If using very thin steak strips, sear them quickly to not dry them up. Or cook the steak whole and slice it into strips after. You can cut up the broccoli florets in half if you prefer them more tender. Double the marinade ingredients if you’d like more sauce. For the soy sauce, I suggest using low-sodium.
