Garlic Butter Steak and Green Beans Recipe

Introduction

This Garlic Butter Steak and Green Beans recipe brings together tender, flavorful steak with crisp-tender green beans, all coated in a rich garlic butter sauce. It’s a quick and delicious skillet meal perfect for weeknight dinners or when you want something satisfying without fuss.

Ingredients

• 1 lb (450g) flank steak, sliced against the grain
• 1 lb (450g) fresh stringless green beans, trimmed
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Juice of 1/2 lemon + lemon slices, for garnish
• Salt and fresh cracked pepper
• 1/2 cup (125ml) low-sodium beef stock
• Crushed red chili pepper flakes, optional
• 1/2 cup fresh chopped parsley
• 1 tablespoon fresh thyme leaves
• For the marinade:
• 1/4 cup low-sodium soy sauce (or coconut aminos for paleo)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (such as Sriracha)
• Fresh cracked pepper

Instructions

1. Step 1: In a large bowl, combine the steak strips with soy sauce, olive oil, fresh cracked pepper, and hot sauce. Set aside to marinate for 10 minutes while preparing the green beans.
2. Step 2: Arrange the trimmed green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave for 8 to 10 minutes until almost tender but still crisp. Drain and set aside.
3. Step 3: Melt 2 tablespoons butter in a large skillet over medium-high heat. Place the steak strips in a single layer in the skillet, keeping the marinade. Sear for 1 minute on one side until browned. Add half the minced garlic and some red chili flakes if using, then turn the steak and cook for another minute, adjusting cooking time to your preferred doneness. Remove the steak strips and set aside.
4. Step 4: Lower the skillet heat and melt the remaining tablespoon of butter. Add chopped parsley, thyme, the remaining garlic, Italian seasoning, and red chili flakes. Stir in the green beans and cook for 4 to 5 minutes, stirring frequently until the beans are cooked to your liking.
5. Step 5: Deglaze the pan with lemon juice, beef stock, and the reserved marinade. Let the sauce reduce for a couple of minutes, then return the steak strips to the pan to reheat briefly. Adjust seasoning with more pepper if needed.
6. Step 6: Serve immediately, garnished with extra crushed chili flakes, fresh herbs, and lemon slices. Enjoy your flavorful garlic butter steak and lemon green beans skillet!

Tips & Variations

• For a paleo-friendly version, substitute soy sauce with coconut aminos.
• Adjust the amount of red chili flakes to control the spice level or omit if you prefer mild flavors.
• Using flank steak sliced against the grain ensures tenderness.
• Microwaving green beans speeds up cooking, but you can also blanch them in boiling water.
• Fresh herbs like thyme and parsley add brightness—feel free to experiment with rosemary or oregano.

Storage

Store leftover garlic butter steak and green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use sirloin, ribeye, or skirt steak sliced thinly. Just adjust cooking times to avoid overcooking thicker cuts.

What if I don’t have a microwave to cook the green beans?

You can blanch the green beans in boiling water for 3-4 minutes until crisp-tender, then drain and proceed with the recipe as directed.

Garlic Butter Steak and Green Beans Recipe

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★★★★★

4.8 from 146 reviews

This Garlic Butter Steak and Green Beans recipe features tender flank steak strips marinated in a savory blend of soy sauce, olive oil, and hot sauce, quickly seared to perfection and paired with crisp green beans cooked in garlic butter and fresh herbs. The dish is elevated with a zesty lemon and beef stock sauce, creating a flavorful, easy-to-make skillet meal perfect for weeknight dinners.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 lb (450g) flank steak, sliced against the grain
• 1/4 cup low-sodium soy sauce (or coconut aminos for paleo)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (Sriracha recommended)
• Fresh cracked pepper, to taste

Green Beans and Sauce

• 1 lb (450g) fresh stringless green beans, trimmed
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Juice of 1/2 lemon + lemon slices, for garnish
• Salt and fresh cracked pepper, to taste
• 1/2 cup (125ml) low-sodium beef stock
• Crushed red chili pepper flakes, optional and to taste
• 1/2 cup fresh chopped parsley
• 1 tablespoon fresh thyme leaves

Instructions

1. Marinate the Steak: In a large bowl, combine the sliced flank steak with soy sauce, olive oil, freshly cracked pepper, and hot sauce. Mix well to coat the meat evenly. Set aside to marinate for 10 minutes while preparing the green beans.
2. Cook the Green Beans: Place trimmed green beans in a microwave-safe dish with 1/2 cup (125ml) water. Microwave on high for 8-10 minutes until they are almost tender yet still crisp. Drain water and set beans aside.
3. Sear the Steak: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the marinated steak strips in a single layer, discarding excess marinade but reserving some for later use. Sear the steak for about 1 minute without moving, until nicely browned. Add half of the minced garlic and some crushed red chili flakes (if using), then flip the steak and cook for an additional minute or until cooked to your preferred doneness. Remove steak from skillet and set aside.
4. Sauté Green Beans in Garlic Butter: Reduce heat to medium-low and melt the remaining 1 tablespoon of butter in the same skillet. Add chopped parsley, fresh thyme leaves, remaining garlic, Italian seasoning, additional crushed red chili flakes if desired, and the cooked green beans. Cook, stirring regularly, for 4-5 minutes until the beans are tender and well coated in the herb-garlic butter.
5. Deglaze and Make Sauce: Pour in fresh lemon juice, low-sodium beef stock, and reserved steak marinade into the skillet. Stir and cook for a few minutes, allowing the sauce to reduce and thicken slightly, coating the green beans and herbs.
6. Reheat Steak and Serve: Return the seared steak strips to the skillet, quickly reheating them with the beans and sauce for 1-2 minutes. Adjust seasoning with salt and freshly cracked pepper as needed. Serve immediately, garnished with additional crushed red chili flakes, fresh herbs, and lemon slices if desired. Enjoy your flavorful Garlic Butter Steak and Green Beans!

Notes

• For best results, slice the flank steak against the grain for tenderness.
• If you prefer your green beans softer, microwave for an additional 1-2 minutes.
• Adjust the chili flakes amount to control the spice level.
• You can substitute flank steak with sirloin or skirt steak if preferred.
• To make this recipe paleo, use coconut aminos instead of soy sauce.
• Leftovers can be stored refrigerated for up to 2 days and reheated gently in a skillet.

Keywords: garlic butter steak, green beans, skillet dinner, flank steak recipe, quick steak recipe, easy weeknight meal, garlic green beans