Pan-Seared Steak in Butter Sauce
A tender and flavorful pan-seared steak served with a rich butter sauce, perfect for a special occasion or a cozy dinner.
Ingredients
Steak and Marinade
- 1 lb flank steak cut into strips
- 3 tablespoons unsalted butter divided
- 1 small shallot finely chopped
- 3 cloves garlic minced
- 1/4 cup soy sauce or coconut amino for paleo and gluten-free
- 1 tablespoon olive oil
- 1 tablespoon Sriracha or any hot sauce you like
- 1/2 cup beef stock or water
- 1 tablespoon lemon juice
- Pinch pinch red chili pepper flakes
- 1 teaspoon Dijon mustard
- 3 teaspoons fresh thyme minced
- 1 tablespoon chives finely minced
- Salt and fresh cracked pepper Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Marinate steak strips in a mixture of soy sauce, olive oil, Sriracha, and pepper for at least 30 minutes.
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Sear steak strips for 1–2 minutes per side, then set aside.
- Cook shallot and garlic in the skillet for 2 minutes, then add thyme, chives, chili flakes, mustard, and beef stock. Scrape up browned bits and reduce liquid by half.
- Add remaining 2 tablespoons of butter to the skillet, swirl to melt, and adjust seasoning. Return steak to the pan to reheat.
- Garnish with parsley and chives. Serve with sautéed spinach or roasted vegetables.
Notes
Let the steak rest for a few minutes before slicing to retain juices.