Description
This pan-seared flank steak in a rich butter sauce combines tender marinated steak strips with a flavorful shallot and garlic sauce infused with fresh herbs and a hint of heat. Ready in just 40 minutes including marinating, it's perfect for a quick yet impressive dinner served alongside sautéed vegetables or roasted potatoes.
Ingredients
Scale
For the Steak and Marinade
- 1 lb flank steak, cut into strips
- 1/4 cup soy sauce (or coconut aminos for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or any hot sauce)
- Fresh cracked black pepper, to taste
For the Butter Sauce
- 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
- 1/2 cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Prepare the Marinade. In a bowl, combine olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Stir well and add the flank steak strips, mixing to coat thoroughly. Marinate for at least 30 minutes to allow flavors to infuse.
- Cook the Steak. Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove steak from marinade and season lightly with salt and pepper. Quickly sear the steak strips in the hot butter, turning just once until browned, about 1 to 2 minutes total. Transfer the cooked steak strips to a covered plate to rest while you prepare the sauce.
- Make the Butter Sauce. Reduce the heat to medium and add the chopped shallot and minced garlic to the skillet. Cook, stirring occasionally, until the shallot is softened and fragrant, about 2 minutes. Stir in the fresh thyme, minced chives, red chili pepper flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up any browned bits from the skillet. Optionally, add some of the remaining marinade to enhance flavor. Cook while swirling the pan occasionally until the liquid reduces by about half, around 5 minutes.
- Finish the Sauce and Reheat Steak. Add the remaining 2 tablespoons of butter to the skillet, swirling to melt into the sauce. Season with salt and fresh cracked pepper to taste. Return the steak strips to the pan and reheat quickly in the sauce for about 1 minute to coat the meat.
- Serve. Garnish with fresh chopped parsley and additional minced chives. Serve immediately with sautéed spinach or roasted potatoes, carrots, and zucchini for a complete meal. Enjoy!
Notes
- Marinate the steak for a minimum of 30 minutes, but up to 2 hours for more flavor penetration.
- Use coconut aminos instead of soy sauce for a gluten-free and paleo-friendly option.
- If beef stock is unavailable, water can be substituted though it will be less rich.
- Adjust chili flakes according to heat preference.
- Do not overcook the steak strips to maintain tenderness; quick searing is key.
- The butter sauce can be prepared in the same skillet right after searing to absorb all the flavors.
- Serve with your favorite sides such as sautéed greens or roasted root vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
