Description
This Pan-Seared Steak in Butter Sauce features tender flank steak strips marinated in a savory soy and Sriracha blend, quickly seared to perfection, and served with a rich, aromatic butter sauce infused with shallots, garlic, fresh herbs, and a hint of lemon. Ideal for a quick yet elegant dinner, this dish pairs wonderfully with sautéed spinach or roasted vegetables.
Ingredients
Scale
For the Marinade
- 1/4 cup 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
For the Steak and Butter Sauce
- 1 lb flank steak, cut into strips
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter
- 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, to taste
- 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. Mix well to create the marinade.
- Marinate the Steak: Add the flank steak strips to the marinade and coat thoroughly. Refrigerate and let marinate for at least 30 minutes for optimal flavor.
- Sear the Steak: Melt 1 tablespoon of unsalted butter in a skillet over medium-high heat. Remove steak from marinade and season lightly with salt and pepper. Quickly sear the steak strips, turning just once, until browned, about 1 to 2 minutes. Remove steak from skillet and transfer to a covered plate to keep warm.
- Cook Aromatics: Reduce heat to medium. In the same skillet, add the shallot and garlic. Stir occasionally until the shallot softens and the mixture is fragrant, approximately 2 minutes.
- Build the Sauce: Add the minced fresh thyme, chives, red chili pepper flakes, lemon juice, Dijon mustard, and 1/2 cup beef stock to the skillet. Using a wooden spoon, scrape up any browned bits from the pan to incorporate into the sauce. Optionally, add any remaining marinade to boost flavor. Cook, swirling the pan occasionally, until the sauce reduces by about half, approximately 5 minutes.
- Finish the Sauce: Add the remaining 2 tablespoons of butter to the skillet and swirl to melt, enriching the sauce. Taste and adjust seasoning with salt and fresh cracked pepper as needed.
- Reheat the Steak: Return the seared steak strips to the pan and reheat quickly in the sauce for 1 to 2 minutes.
- Garnish and Serve: Sprinkle freshly chopped parsley and additional minced chives over the steak. Serve immediately alongside sautéed spinach or roasted potatoes, carrots, and zucchini. Enjoy your flavorful meal!
Notes
- For a paleo or gluten-free option, substitute soy sauce with coconut aminos.
- Marinating the steak for longer than 30 minutes, up to 2 hours, can deepen the flavor but avoid marinating overnight to prevent texture changes.
- If beef stock is not available, water can be used, though the flavor will be less rich.
- Adjust chili pepper flakes and Sriracha amount to personalize the heat level.
- Use fresh herbs for the best aromatic experience; dried herbs can be a substitute but use half the amount.
- Serve with sides like sautéed spinach, roasted vegetables, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving (about half the recipe)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
