Description
A rich and flavorful pan-seared flank steak cooked quickly and served in a buttery, tangy sauce infused with fresh herbs, garlic, shallots, and a hint of chili. Perfect for a satisfying dinner with easy-to-make steps and a delicious marinade that tenderizes the meat.
Ingredients
Scale
For the Marinade
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon Sriracha
- Fresh cracked black pepper, to taste
For the Steak and Butter Sauce
- 1 lb flank steak, cut into strips
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes, to taste
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, combine olive oil, Sriracha, cracked black pepper, and soy sauce. Add the flank steak strips and toss to coat evenly. Let the steak marinate for at least 30 minutes to absorb the flavors.
- Sear the Steak: Heat 1 tablespoon of butter in a skillet over medium-high heat until melted. Season the marinated steak strips with salt and fresh cracked pepper. Sear the strips quickly, cooking about 1 to 2 minutes per side without overcrowding, until browned. Transfer the steak to a covered plate and set aside to keep warm.
- Prepare the Butter Sauce: Reduce the skillet heat to medium. Add the chopped shallot and minced garlic to the same pan and cook, stirring occasionally, until the shallots soften and become fragrant, about 2 minutes. Stir in fresh thyme, chives, red chili flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up any browned bits stuck to the pan. Optionally, add any leftover marinade to enrich the sauce. Allow the liquid to simmer and reduce by half, swirling the pan occasionally, for about 5 minutes.
- Finish the Sauce and Steak: Add 2 tablespoons of butter to the pan, swirling the skillet to melt and thicken the sauce. Adjust the seasoning with salt and pepper. Return the steak strips to the pan to warm through quickly. Once heated, remove from the pan and garnish with fresh parsley and chopped chives.
- Serve: Serve the pan-seared steak in butter sauce immediately, paired with sautéed spinach or roasted potatoes, carrots, and zucchini for a complete meal. Enjoy!
Notes
- For a gluten-free or paleo option, substitute soy sauce with coconut aminos.
- Do not overcrowd the pan when searing steak strips to ensure a good sear; work in batches if necessary.
- If you prefer less heat, reduce or omit the red chili pepper flakes and Sriracha.
- Use freshly minced herbs for the best flavor in the butter sauce.
- Letting the steak rest briefly after searing helps retain its juices before adding to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
