Lemon Garlic Butter Steak and Broccoli Skillet
Tender and juicy pan-seared garlic butter steak strips make a quick and delicious meal for any day of the week!
Lemon Garlic Butter Steak with Broccoli – Tender and juicy pan-seared garlic butter steak strips are a quick and easy family favorite with so much flavor and nearly impossible to mess up! With full-flavored steak with crisp edges and tender broccoli florets, this low carb one-pan dinner is ready in 15 minutes, and we guarantee the plates will be wiped clean with no leftovers. A delicious meal for any day of the week! Be warned, it’s totally addictive – Enjoy!
INGREDIENTS LIST FOR THE LEMON GARLIC BUTTER STEAK AND BROCCOLI SKILLET
1 1/2 lb (650g) sirloin steak, sliced against the grain
2 broccoli heads, cut into florets
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons butter or ghee
Juice of 1/2 lemon
1/4 cup (60ml) low-sodium beef broth
1/4 cup chopped parsley + or garnish
1/4 teaspoon crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
Fresh thyme, for garnish
1 1/2 lb (650g) sirloin steak, sliced against the grain
2 broccoli heads, cut into florets
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons butter or ghee
Juice of 1/2 lemon
1/4 cup (60ml) low-sodium beef broth
1/4 cup chopped parsley + or garnish
1/4 teaspoon crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
Fresh thyme, for garnish
The steak marinade:
1/3 cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
1/2 cup olive oil
1 tablespoon Sriracha sauce (or any hot chili sauce you like)
1/3 cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
1/2 cup olive oil
1 tablespoon Sriracha sauce (or any hot chili sauce you like)
DIRECTIONS:
- Combine the ingredients for the marinade (soy sauce, olive oil and hot sauce) in a shallow plate or bowl. Add the steak strips into the marinade and allow to marinate in the refrigerator for 30 minutes to one hour.
- In the meantime, wash and break down the broccoli heads into florets. Blanch the florets into boiling water for 1 or 2 minutes, then rinse with cold water.
- Bring the steak to room temperature and heat oil and one tablespoon butter in a large skillet over medium-high heat — reserve the juices of the marinade for later. Sear the steak strips in batches for 1-2 minutes each side until edges are crispy and browned, adding extra oil if needed. Remove the steak strips from the skillet and set aside to a plate.
- Using the same skillet, lower the heat to medium. Melt 2 tablespoons butter, then add lemon juice, minced garlic, beef broth, and remaining marinade juices. Bring to a simmer then stir in the fresh parsley and broccoli florets and toss regularly until the sauce a reduced and the broccoli is cooked to your liking.
- Add the steak strips back to the pan to reheat quickly. Serve immediately with thyme, chili flakes, more parsley, and lemon slices. Enjoy!
- If your steak strips are very thin, sear quickly so not to dry up the meat.
- You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.
- If you want broccoli more tender, cut up the florets in half before cooking
- If you want more sauce, double the ingredients for the marinade.
- Be careful with soy sauce, some brands are saltier than others. Make sure to use low-sodium.