
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Tbh, though the marinade makes a big difference, it’s not exactly necessary. If you’re in a pinch (or don’t want to go shopping for ingredients you don’t have) you can skip it. The butter sauce, however, is non-negotiable. It’s what makes this recipe. (Cowboy butter fans will really love it.)
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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 cups
baby spinach
Directions
- Step 1Slice steak against the grain into thin slices, about ½” thick. In a large bowl, whisk together 3 tablespoons oil, soy sauce, honey, lemon zest and juice, and thyme. Add steak and toss until coated. Marinate for 20 minutes or up to 4 hours.
- Step 2In 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.
- Step 3 Return clean skillet over medium heat and melt remaining 2 tablespoons butter. Add spinach and season generously with salt and pepper. Cook, stirring often, until wilted, about 4 minutes.
- Step 4Serve steak with spinach and extra butter sauce for dipping.
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