Lemon Garlic Butter Steak with Spinach

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

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.

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

Step 1. Coat steak strips in soy sauce, olive oil and hot sauce; refrigerate 30–60 minutes. Wash and drain spinach.
Step 2. Melt one-quarter of the butter and wilt spinach for 1 minute, turning. Drain it on a plate and clean the skillet.
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.
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.
Step 5. Return steak and drained spinach, coat in sauce and warm through; serve immediately.