Marinated Garlic Butter Steak Skillet Supper with Green Beans

A little while back, Hubby, Kiddo and I spent the better part of a day wandering around an old military facility that has been decommissioned and is used as a giant Antique Fair and Flea Market once a month. I’m not sure what they do with the miles and miles of asphalt runways the rest of the time. My guess would be not much, since the place is pretty run-down.

Anyway, one of the vendors was selling seasoned cast iron skillets. It was the largest collection of cast iron skillets I’ve ever seen. Stacks and stacks of heavy, black skillets. And it wasn’t just skillets, there were dutch ovens, too. Big skillets, little skillets and every size in between. Some skillets were so huge, they had to be for commercial use because there’s no way a skillet that big could fit on a domestic stove top. I guess you could use skillets that big to cook over a giant camp fire.

All those skillets got me to thinking about all the great suppers you can cook up in a cast iron skillet. Steak skillet suppers are super easy, and oh so tasty. Serve with warm dinner rolls and a toss salad, it’s perfect.

Marinated Garlic Butter Steak Skillet Supper with Green Beans
Steak Marinade
¼ cup Soy Sauce
1 tablespoon Olive Oil
1 tablespoon Louisiana Hot Sauce
Fresh Cracked Black Pepper to taste

Mix marinade in a measuring cup. Set aside until ready to use.

Flank Steak
1 lb Flank Steak, sliced against the grain
2 tablespoons Butter
6 Garlic Cloves, minced
1 Teaspoon Italian Seasoning
½ Lemon, Juiced
1 Lemon, sliced for garnish
Kosher Salt to taste
Fresh Cracked Black Pepper to taste
½ cup Beef Stock
Red Pepper Flakes to taste, optional
½ cup Parsley, chopped
1 tablespoon Fresh Thyme

Cut flank steak into strips against the grain. Place in a resealable bag. Pour marinade over the steak strips and let sit for 15 minutes. While meat is marinating, prepare the green beans.

Green Beans
1 lb Fresh Green Beans, trimmed
½ cup Water
1 tablespoon Butter

Trim and rinse green beans. Arrange in a microwave-safe dish. Pour water over beans and cook in the microwave for about 8 minutes on high. Beans should be almost cooked but still crisp.

Cook Steak: Melt 2 tablespoons butter in a large, heavy bottom skillet over medium-high heat. Arrange steak strips in the skillet in a single layer. Reserve marinade.

Sear steak for 1 minute until nicely browned. Season seared strips with half of the minced garlic and fresh black pepper. Turn seasoned strips and continue to sear for one more minute. The strips should be no more than medium-rare. Remove steak strips from skillet, hold on a platter and set aside.

Lower heat under the now empty skillet to medium-low. Melt remaining 1 tablespoons butter. Add chopped parsley, thyme, remaining minced garlic, Italian Seasoning and red pepper flakes. Add the par cooked green beans and cook for about 5 minutes, stirring frequently, until just beginning to brown. Push green beans to one side of the skillet.

Deglaze the skillet with lemon juice, beef stock and reserved steak marinade. Continue to cook until the liquid is slightly reduced. Add steak strips back into the skillet to reheat quickly. Taste and adjust seasoning. Serve straight out of the skillet and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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