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.