Steak Parsley

April 14, 2021 , ,

Created by Chef Max Shapiro

This dish is very quick and easy. It makes for a hearty meal in the fall, this is great served with roasted potatoes, or rice.


  • 1 Tbsp olive oil
  • 3/4 pound minute steak, cut into finger-sized strips
  • 1/4 tsp black pepper
  • 3 green onions, including tops, sliced thin
  • 1 tsp grated lemon
  • 1/3 cups beef broth
  • 3 Tbsp fresh parsley, minced


  1. In a heavy 10 inch skillet, heat the olive oil over moderately high heat until hot. Add the steak, stirring until no longer pink, about 1 minute. Transfer to a plate.
  2. Add the pepper, green onions, lemon rind, and beef broth, and cook until the liquid boils down by half, about 4 to 6 minutes. Return meat to pan, add parsley, and toss until heated through. Serve.

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