Pan-Seared Steak with Butter Sauce

 

 

 

 

 

 

Ingredient List

→ For the steak
450g flank steak, cut into strips
1 + 2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
→ For the marinade
60ml soy sauce (or coconut aminos for a paleo and gluten-free version)
1 tablespoon olive oil
1 tablespoon Sriracha (or any other hot sauce)
Freshly ground black pepper, to taste
→ For the sauce
1 small shallot, finely chopped
3 garlic cloves, minced
A pinch of red pepper flakes, to taste
1 tablespoon Dijon mustard
3 teaspoons minced fresh thyme
1 tablespoon finely chopped chives
120ml beef broth (or water)
1 tablespoon lemon juice
→ For garnish
Chopped fresh parsley
Chopped chives

Recipe steps

In a bowl, combine the olive oil, Sriracha, pepper, and soy sauce. Marinate the steak strips in this mixture for at least 30 minutes.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Season the steak with salt and pepper and sear quickly, turning only once, until browned, 1 to 2 minutes. Transfer the steak strips to a covered plate and set aside.
Reduce heat to medium and cook the shallot and garlic in the same skillet, stirring occasionally, until the shallot is softened and fragrant, about 2 minutes. Add the thyme, chives, chili flakes, lemon juice, mustard, and beef broth, using a wooden spoon to break up any browned bits. You can add the remaining marinade if desired.
Cook, swirling the pan occasionally, until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons of butter, swirling the pan to melt it; season the sauce with salt and pepper.
Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving.