Indulge in the tantalizing combination of succulent garlic-butter steak strips and tender broccoli florets. This quick and easy family favorite promises an explosion of flavors and, the best part, it’s nearly foolproof! With perfectly seared steak boasting crisp edges and accompanied by luscious broccoli, this low-carb one-pan wonder is ready in just 15 minutes. We guarantee your plates will be spotless with no leftovers, making it an irresistible delight for any day of the week. Brace yourself—it’s utterly addictive! Enjoy!
Ingredients for the Irresistible Lemon Garlic Butter Steak and Broccoli Skillet
Prepare your taste buds for this extraordinary feast:
- 1 1/2 lb (650g) Sirloin Steak, Sliced to Perfection
- 2 Freshly Picked Broccoli Heads, Bursting with Flavor
- 2 Tablespoons of Extra Virgin Olive Oil
- 4 Cloves of Garlic, Minced to Awaken the Senses
- 3 Tablespoons of Creamy Butter or Ghee
- Juice of 1/2 Luscious Lemon
- 1/4 Cup (60ml) of Low-Sodium Beef Broth
- 1/4 Cup of Chopped Parsley for That Green Elegance
- 1/4 Teaspoon of Crushed Red Pepper Flakes (Optional but Irresistible)
- A Generous Sprinkle of Freshly Cracked Black Pepper
- Fresh Thyme for the Perfect Finishing Touch
The Steak Marinade That Elevates Your Senses:
- 1/3 Cup of Low-Sodium Soy Sauce (or Coconut Amino for the Strictly Paleo)
- 1/2 Cup of Extra Virgin Olive Oil
- 1 Tablespoon of Sriracha Sauce (or Any Hot Chili Sauce You Adore)
Unleash the Culinary Magic – Step-by-Step Directions
1. Marinate the Steak:
- Begin your flavor journey by combining the ingredients for the marinade in a shallow plate or bowl – that’s the soy sauce, olive oil, and the sizzling hot sauce.
- Allow the steak strips to soak up these tantalizing flavors in the refrigerator for 30 minutes to an hour, building anticipation with every passing minute.
2. Broccoli Bliss:
- While your steak is marinating, let’s work some magic on the broccoli. Transform the broccoli heads into bite-sized florets, and then, give them a quick dip in boiling water for 1-2 minutes before cooling them down under a cold water shower.
3. The Steak’s Time to Shine:
- As your steak reaches room temperature, heat up a generous amount of olive oil and a tablespoon of butter in a spacious skillet over medium-high heat. Keep the marinade juices close by; they’re going to make an appearance later.
- Sear the steak strips in batches, allowing each side to turn crispy and golden in a delightful dance of flavors. Add more oil if necessary, and once they’re perfect, move them to a plate to rest for a moment.
4. The Garlic Butter Symphony:
- In the same skillet, reduce the heat to medium. Melt two tablespoons of butter and introduce the invigorating lemon juice, minced garlic, rich beef broth, and the remaining marinade juices.
- Bring this enticing concoction to a simmer and then stir in the freshly chopped parsley and the now-tender broccoli florets. Keep them company until the sauce reduces to perfection and the broccoli reaches your desired level of tenderness.
5. The Grand Finale:
- Return the steak strips to the pan to heat up and marry their flavors with the luscious sauce.
- When you’re ready to serve, sprinkle some fresh thyme, add a dash of chili flakes for that extra kick, and garnish with more parsley and lemon slices. Dive in and savor every bite!
Notes for Culinary Perfection
- – If your steak strips are whisper-thin, sear them quickly to preserve their juiciness.
- – Alternatively, cook the steak whole to your preferred level of doneness and allow it to rest for a couple of minutes before slicing into delectable strips.
- – For tender broccoli that melts in your mouth, cut the florets in half before cooking.
- – Should you desire more of that divine sauce, simply double the ingredients for the marinade.
- – Be cautious with the soy sauce; some brands are saltier than others, so choose low-sodium for the ideal balance.
Mouthwatering Lemon Garlic Butter Steak with Broccoli Recipe Table
|Sirloin Steak||1 1/2 lb (650g)||1. 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.|
|Fresh Broccoli Heads||2||2. 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.|
|Extra Virgin Olive Oil||2 tablespoons||3. 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.|
|Garlic (minced)||4 cloves||4. Using the same skillet, lower the heat to medium. Melt 2 tablespoons of 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 is reduced and the broccoli is cooked to your liking.|
|Butter or Ghee||3 tablespoons||5. Add the steak strips back to the pan to reheat quickly. Serve immediately with thyme, chili flakes, more parsley, and lemon slices. Enjoy!|
|Lemon Juice||Juice of 1/2 lemon|
|Low-Sodium Beef Broth||1/4 cup (60ml)|
|Chopped Parsley||1/4 cup|
|Crushed Red Pepper Flakes||1/4 teaspoon (optional)|
|Freshly Cracked Black Pepper||To taste|
|Fresh Thyme||For garnish|
For the Steak Marinade:
|Low-Sodium Soy Sauce||1/3 cup||1. 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.|
|Extra Virgin Olive Oil||1/2 cup|
|Sriracha Sauce||1 tablespoon|
Feature Image Credit: christopher575