Lemon Garlic Steak and Broccoli Skillet

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

Before cooking

Marination adds 30–60 minutes beyond declared 15-minute prep/cook total.
Source reuses raw-meat marinade in sauce but only says simmer. This adaptation explicitly boils it before serving for safety; source does not define a boil time.
The steak is marinated first; the reserved marinade then becomes the sauce. Bring marinade that has touched raw meat to a full boil before serving.
Source metric steak weight contradicts US weight; US 1 1/2 lb retained.
The publisher gives no measured amount for: Fresh cracked black pepper, to taste.
The publisher gives no measured amount for: Fresh thyme, for garnish.
Ingredient quantities are scaled from 4 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.
1 ½ lb Sirloin steaksliced against the grain	Refrigerate steak in marinade 30–60 min; drain and reserve liquid	Sear marinated steak 1–2 min per side over medium-high	Return steak briefly to warm; garnish and serve
⅓ cup Low-sodium soy sauceor coconut amino if you’re strictly paleo
½ cup Olive oil
1 tbsp Sriracha sauceor any hot chili sauce you like
2 tbsp Olive oil
1 tbsp Butter or ghee
2 head Broccolicut into florets	Blanch broccoli 1–2 min and cool	Boil reserved marinade with garlic/lemon/broth; reduce with broccoli and parsley
2 tbsp Butter or ghee
4 clove Garlicminced
½ count Lemonjuice
¼ cup Low-sodium beef broth
¼ cup Parsleychopped · Source has malformed “+ or garnish”; use listed parsley in sauce. Optional extra garnish unquantified.
¼ tsp Crushed red pepper flakesoptional
to taste Fresh cracked black pepperto taste · Source gives no numeric quantity; use to taste/as garnish as written.
Not specified Fresh thymefor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

Step 1. Combine soy sauce, marinade olive oil and hot sauce. Add steak strips and refrigerate 30–60 minutes.
Step 2. Blanch broccoli florets 1–2 minutes, then rinse with cold water. Drain steak while reserving its marinade.
Step 3. Heat the cooking olive oil and one-third of the butter over medium-high. Sear steak in batches for 1–2 minutes per side until browned; set aside.
Step 4. Lower to medium and melt remaining butter. Add lemon, garlic, broth and reserved marinade; bring to a full boil before reducing. Add parsley and broccoli, tossing until broccoli is done to preference.
Step 5. Return steak briefly to warm. Finish with optional chili flakes, black pepper and thyme.