Ingredients
For the Steak:
- 1 lb (450g) flank steak, cut into strips
- 1 + 2 tablespoons unsalted butter, divided
- 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
- ½ cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and freshly cracked pepper, to taste
- Fresh chopped parsley, for garnish
For the Marinade:
- 1/4 cup (60ml) soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or any hot sauce you like)
- Fresh cracked black pepper, to taste
Instructions
- Marinate the Steak: In a bowl, combine the olive oil, Sriracha, soy sauce (or coconut aminos), and black pepper. Marinate the steak strips in this mixture for at least 30 minutes.
- Sear the Steak: Heat 1 tablespoon of butter in a skillet over medium-high heat. Season the steak with salt and pepper, then sear the steak strips, turning once, until browned (about 1-2 minutes per side). Transfer the steak to a covered plate and set aside.
- Make the Butter Sauce: Reduce the heat to medium and add the shallot and garlic to the skillet. Cook and stir for about 2 minutes until softened and fragrant. Add the thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock to the pan, scraping any browned bits from the skillet with a wooden spoon. Optionally, add the remaining marinade to the sauce. Let it cook, swirling the pan occasionally, until the liquid reduces by half (about 5 minutes).
- Finish the Sauce: Add the remaining 2 tablespoons of butter to the sauce, swirling until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Combine and Serve: Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives. Serve with sautéed spinach or roasted vegetables like potatoes, carrots, and zucchini.
Notes
- For a richer flavor, you can substitute the beef stock with red wine.
- You can also use other cuts of steak like ribeye or sirloin if preferred.
- Serve with a side of crusty bread to soak up the delicious butter sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
