Ingredients
1 lb. flank steak
5 tbsp. extra-virgin olive oil, divided
1 tbsp. low-sodium soy sauce
1 tbsp. honey
Juice and zest of 1 lemon
1 tsp. thyme leaves
5 tbsp. butter, divided
2 cloves garlic, minced
2 tsp. thyme leaves
Zest of 1 lemon
Kosher salt
Pinch red pepper flakes
6 c. baby spinach
Preparation
Step 1Slice steak against the grain into thin slices, about ½” thick. In a large bowl, whisk together 3 tablespoons oil, soy sauce, honey, lemon zest and juice, and thyme. Add steak and toss until coated. Marinate for 20 minutes or up to 4 hours. Step 2In a large skillet (preferably cast iron) over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from steak and season all over with salt and pepper. Add steak in a single layer, working in batches if necessary, and cook until seared on bottom, about 2 minutes. Flip steak, then add 3 tablespoons butter, garlic, lemon zest, lemon juice, and thyme. Baste steak in butter and cook steak to your liking, about 2 more minutes for medium. Remove steak and let rest on a plate. Pour out extra sauce and save for later. Step 3
Return clean skillet over medium heat and melt remaining 2 tablespoons butter. Add spinach and season generously with salt and pepper. Cook, stirring often, until wilted, about 4 minutes. Step 4Serve steak with spinach and extra butter sauce for dipping.
