Lemon Garlic Butter Flank Steak Recipe
LEMON GARLIC BUTTER FLANK STEAK WITH MUSHROOMS
I just got home from an amazing conference this weekend in Texas. We had a blast while we were there and hit up all of the amazing BBQ places while we were there. The food was so good and worth standing in line for over an hour to get. Brisket, ribs, and all of the delicious meats were smoked to perfection. Texas has the best BBQ and I already want to take my hubby back!
Right before I left for Texas, I made this skillet flank steak. OH MY GOSH! This was easily one of the most delicious steak that we have had. The flavor was seriously off of the charts. My keto loving husband couldn’t believe how good this turned out. So tender and the lemon garlic butter flavor is unforgettable!
THE RECIPE
- 2 pounds flank steak
- (Recipe for steak marinade)
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 16 ounce sliced mushrooms
- 3 Tablespoons butter
- ¼ cup chicken broth
- juice of one lemon
- pinch of red pepper flakes
- fresh chopped herbs for garnish
Instructions:
- Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes. Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
- Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
- Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
- Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.