Ingredients: |
Ingredients: 1 1/2 lb flank steak, sliced against the grain
1/3 cup low-sodium soy sauce
1/4 cup lemon juice from 1 lemon
1/2 cup olive oil
1 tablespoon Sriracha sauce (or any hot chili sauce you like)
4 garlic cloves, minced
2 tablespoons butter
zest from 1 lemon
1/4 cup low-sodium chicken broth
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper flakes
Salt and fresh cracked pepper, to taste
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Directions: |
Directions:1. Combine all the ingredients (from soy sauce to Siracha) for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour.
2. Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring.
3. Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate.
4. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. |
Personal
Notes: |
Personal
Notes: Instead of broth, you can enrich the dish with dry white wine.
You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.
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This recipe for Best Lemon Garlic Butter Steak Marinade is from