Serve the steak on its own and it conforms perfectly to the keto plan. But feel free to serve it with a side salad if you feel you need a little more.
Makes 4 servings
Place the steaks in the freezer for about 20 minutes prior to slicing to make them easier to cut. Cut the meat against the grain into ½-inch-thick slices. Place in a shallow baking dish.
For the marinade
Combine all the marinade ingredients in a bowl. Pour over the steaks, making sure that all the steak is covered. Cover and marinate in the refrigerator for at least 30 minutes or up to 24 hours. The longer you marinate, the more tender the steak.
For the spinach, steak, and sauce
Place the spinach in a large skillet set over medium heat, drizzle with the olive oil, and toss until fully coated. Cook until the spinach has wilted, 3 to 4 minutes. Transfer the spinach to a bowl and set aside.
To the same skillet, add 2 tablespoons of the butter and melt over medium-high heat. Add the steak strips and cook for 1 minute on each side or to your liking. You may need to cook them in batches to avoid overcrowding. Transfer the steak to a bowl and set aside.
To the same skillet, add the remaining 1 tablespoon butter, the garlic, broth, thyme leaves, chives, lemon juice, and red pepper. Bring to a boil, lower the heat to a simmer, and reduce the sauce, stirring constantly, until thick, 2 to 3 minutes. Season with the salt and pepper.
Return the steak to the pan, arrange the spinach around the steak, and cook until heated through. Serve warm.
Nutritional Info (per serving)
Calories 410, fat 34.8, protein 15 g, carbs 16.6 g, fiber 6.4 g