When it comes to quick and flavorful meals, this garlic butter steak with lemony green beans hits the mark. It’s a one-pan wonder that brings together tender strips of steak, fresh green beans, and a buttery, citrusy sauce. Perfect for busy weeknights or when you want a restaurant-quality meal at home, this dish is simple to prepare but feels elevated.
The real magic lies in the balance of flavors: the steak is infused with a bold marinade featuring soy sauce and a touch of heat, while the green beans add freshness and crunch. Everything is tied together with a rich garlic butter sauce that’s brightened by a splash of lemon juice.
Plus, this dish is highly customizable. Swap the steak for chicken, or experiment with different vegetables to suit your preferences. It’s a delicious way to enjoy a balanced meal, with protein-packed steak and nutrient-rich green beans as the stars of the plate.
Ingredients (Serves 2-3)
For the Skillet:
- 1 lb (450g) flank steak, sliced against the grain
- 1 lb (450g) stringless green beans, trimmed
- 3 tablespoons butter, divided
- 5 garlic cloves, minced
- Juice of ½ lemon
- Lemon slices for garnish
- ½ cup (125ml) low-sodium beef stock
- 1 teaspoon Italian seasoning
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Crushed red chili pepper flakes (optional)
- Salt and fresh cracked pepper to taste
For the Marinade:
- ¼ cup low-sodium soy sauce (or coconut aminos for paleo)
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (e.g., Sriracha)
- Fresh cracked pepper
Directions
- Marinate the Steak:
In a large bowl, combine steak strips with soy sauce, olive oil, hot sauce, and pepper. Let marinate for 10 minutes. - Prep the Green Beans:
While the steak marinates, steam the green beans. Place them in a microwave-safe dish with ½ cup water and microwave for 8–10 minutes until tender-crisp. - Cook the Steak:
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak in a single layer and cook for 1 minute on one side. Sprinkle with half the garlic and red chili flakes, then flip and cook for another minute. Remove steak and set aside. - Sauté the Green Beans:
In the same skillet, melt the remaining tablespoon of butter. Add parsley, thyme, Italian seasoning, the remaining garlic, and chili flakes. Stir in the green beans, cooking for 4–5 minutes until heated through. - Make the Sauce:
Deglaze the pan with lemon juice, beef stock, and reserved marinade. Let the sauce simmer for 2–3 minutes to thicken slightly. - Combine and Serve:
Return the steak to the skillet and toss to coat in the sauce. Heat briefly, then serve immediately. Garnish with lemon slices, parsley, and additional chili flakes if desired.
Nutritional Information and Dietary Concerns
This dish is packed with protein and healthy fats, making it a great option for maintaining energy levels. The green beans provide fiber, vitamins, and antioxidants, while the lemon juice adds a boost of vitamin C. To make it paleo-friendly, substitute soy sauce with coconut aminos and butter with ghee. For a low-carb version, pair the dish with cauliflower rice instead of traditional sides.
Notes and Options
- Replace flank steak with chicken strips or shrimp.
- Use asparagus or broccoli instead of green beans.
- Add mushrooms or cherry tomatoes for extra vegetables.
Sharing and Commenting is Caring
Tried this recipe? We’d love to hear your thoughts! Share your experience in the comments, and let us know if you added your own twist. Your feedback not only helps us improve but also inspires others to try this delicious dish. Don’t forget to share it with friends—great meals are meant to be shared!
