Description
A quick and flavorful pan-seared flank steak cooked in a rich butter sauce infused with garlic, shallots, fresh herbs, and a hint of chili. The steak is marinated for enhanced tenderness and served with a savory pan sauce perfect for a satisfying dinner.
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
- Salt, to taste
- Fresh cracked pepper, to taste
For the Butter Sauce
- 1 tablespoon unsalted butter
- 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
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, mix olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Add the flank steak strips to the marinade, ensuring they are fully coated. Cover and let them marinate for at least 30 minutes to absorb the flavors.
- Pan-Sear the Steak: Heat 1 tablespoon of unsalted butter in a skillet over medium-high heat. Season the marinated steak strips with salt and pepper. Sear the steak quickly, turning only once, for 1 to 2 minutes until browned. Remove the steak from the skillet, transfer to a covered plate, and set aside to keep warm.
- Make the Butter Sauce: Reduce the skillet heat to medium. Add the finely chopped shallot and minced garlic to the same skillet. Cook, stirring occasionally, until the shallots soften and become fragrant, about 2 minutes. Stir in fresh thyme, chives, red chili pepper flakes, lemon juice, Dijon mustard, and beef stock. Use a wooden spoon to scrape up any browned bits from the pan. Optionally, add the remaining marinade for extra flavor. Cook the sauce, swirling the pan occasionally, until the liquid reduces by half, approximately 5 minutes. Add 2 tablespoons of butter and swirl the skillet until the butter melts completely. Taste and adjust seasoning with salt and pepper as needed.
- Reheat the Steak and Serve: Return the steak strips to the skillet with the sauce and reheat quickly to warm the meat. Remove from heat and garnish with freshly chopped parsley and chives. Serve immediately alongside your preferred side dishes such as sautéed spinach or roasted vegetables.
Notes
- For a paleo and gluten-free version, substitute soy sauce with coconut aminos.
- Adjust the amount of chili flakes and Sriracha to control the heat level to your preference.
- Be careful not to overcook the steak strips to maintain tenderness and juiciness.
- Use fresh herbs for the best flavor impact; dried herbs can be substituted but in smaller amounts.
- The marinade enhances flavor and tenderness, so marinate for the full 30 minutes whenever possible.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
