Pan-Seared Steak Butter Sauce (Print Format)

Juicy steak strips in herb butter sauce, accented with mustard, shallot, and chili for a rich, savory meal.

# Ingredients:

01 - 450g flank steak, cut into strips
02 - 1 tablespoon unsalted butter
03 - 2 tablespoons unsalted butter, divided
04 - 1 small shallot, finely chopped
05 - 3 garlic cloves, minced
06 - Pinch of red chili pepper flakes
07 - 1 tablespoon Dijon mustard
08 - 3 teaspoons minced fresh thyme
09 - 1 tablespoon finely minced chives
10 - ½ cup beef stock or water
11 - 1 tablespoon lemon juice
12 - Salt and fresh cracked pepper, to taste
13 - Fresh chopped parsley, for garnish

→ For the marinade

14 - ¼ cup soy sauce or coconut aminos for paleo and gluten-free
15 - 1 tablespoon olive oil
16 - 1 tablespoon Sriracha or any hot sauce
17 - Fresh cracked black pepper, to taste

# Steps:

01 - In a bowl, combine olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.
02 - Melt 1 tablespoon of butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.
03 - Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until the shallot is softened and fragrant, about 2 minutes. Add thyme, minced chives, chili pepper flakes, lemon juice, Dijon mustard, and ½ cup beef stock. Use a wooden spoon to scrape up any browned bits. Add the remaining marinade if desired, and cook until the liquid reduces by half, about 5 minutes.
04 - Add 2 tablespoons of butter to the skillet, swirling to melt. Adjust the seasoning with salt and pepper as needed.
05 - Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving.

# Tips:

01 - Marinate steak for at least 30 minutes for better flavor penetration.
02 - Sear steak in small batches if necessary to prevent overcrowding the pan.