# Lemon Garlic Butter Steak with Spinach 4 portions · US measures · unverified · 10 min publisher preparation · Not provided Lemon Garlic Butter Steak with Spinach, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
3 ⅓ lb Flank steaksliced against the grain	Marinate steak refrigerated 30–60 min; reserve drained liquid	Sear seasoned drained steak over medium-high 1 min then turn to finish	Return steak and drained spinach to sauce; warm through
1 ⅓ cup Low-sodium soy sauceor coconut amino for paleo and gluten-free
1 ½ cup Olive oil
4 tbsp Sriracha sauceor any hot chili sauce you like
4 tbsp Butter or gheeor less if you want
to taste Salt and fresh cracked pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
2 ½ lb Fresh spinach	Wilt spinach 1 min in butter; drain
2 tbsp Butter or gheeor less if you want
2 tbsp Butter or gheeor less if you want	Boil reserved marinade with garlic/lemon/broth/herbs; reduce 1–2 min
8 clove Garlicminced
1 count Lemonjuice
½ cup Low-sodium beef broth
½ cup Chopped parsley
½ cup Chopped chives
½ tsp Crushed red pepper flakes

## Ingredients - 3 ⅓ lb Flank steak — sliced against the grain - 2 ½ lb Fresh spinach - 8 tbsp Butter or ghee. or less if you want - 8 clove Garlic — minced - 1 count Lemon — juice - ½ cup Low-sodium beef broth - ½ cup Chopped parsley - ½ cup Chopped chives - ½ tsp Crushed red pepper flakes - to taste Salt and fresh cracked pepper — to taste. Source gives no numeric quantity; use to taste/as garnish as written. - 1 ⅓ cup Low-sodium soy sauce. or coconut amino for paleo and gluten-free - 1 ½ cup Olive oil - 4 tbsp Sriracha sauce. or any hot chili sauce you like ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Coat steak strips in soy sauce, olive oil and hot sauce; refrigerate 30–60 minutes. Wash and drain spinach. 2. **Step 2.** Melt one-quarter of the butter and wilt spinach for 1 minute, turning. Drain it on a plate and clean the skillet. 3. **Step 3.** Drain steak and reserve marinade. Melt half the butter over medium-high, season steak, and sear strips 1 minute on the first side, then turn to cook the other side; work in batches and set aside. 4. **Step 4.** Add remaining butter, garlic, lemon juice, chili flakes, broth, parsley, chives and reserved marinade. Bring marinade to a full boil before reducing 1–2 minutes. 5. **Step 5.** Return steak and drained spinach, coat in sauce and warm through; serve immediately. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, soy, wheat. Check product labels and cross-contact. ## First-cook checks and limits - US spinach 1 1/4 lb conflicts with source 500 g; US measure retained. - Marination adds 30–60 minutes beyond declared 25-minute total. - Source raw-marinade sauce says simmer only; this adaptation requires full boil before reduction. - Source second-side steak time is unspecified; do not assume its one-minute first side guarantees doneness. - Unlisted lemon-slice garnish omitted. - The publisher gives no measured amount for: Salt and fresh cracked pepper, to taste. - Ingredient quantities are scaled from 2 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Steak with Spinach](https://www.eatwell101.com/lemon-garlic-butter-steak-and-spinach-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-steak-with-spinach/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.