Lemon Butter Steak

By cindygwest

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

Details

Servings 6
Preparation time 10mins
Cooking time 45mins

Preparation

Step 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.
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.
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.
Serve steak with spinach and extra butter sauce for dippin