Description

This Pan-Seared Steak in Butter Sauce combines tender flank steak with a rich, flavorful pan sauce infused with garlic, thyme, and lemon. Marinated in a spicy soy and Sriracha mixture, the steak is quickly seared to perfection, then finished with a fragrant butter-based sauce, making for an elegant and delicious meal that can be prepared in under 30 minutes.

Ingredients

Units Scale

For the Steak and Marinade

1 lb (450g) flank steak, cut into strips
1/4 cup (60ml) soy sauce or coconut amino
1 tablespoon olive oil
1 tablespoon Sriracha or other hot sauce
Fresh cracked black pepper, to taste

For the Butter Sauce and Cooking

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

Garnish and Serving

Fresh chopped parsley, for garnish

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Instructions

Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and black pepper. Add the steak strips and marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
Cook the Steak: Melt butter in a skillet over medium-high heat. Season the marinated steak strips with salt and pepper, then sear quickly for about 1–2 minutes per side or until browned. Transfer the steak to a covered plate and set aside.
Make the Sauce: Reduce heat to medium. In the same skillet, add shallots and garlic, stirring until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, mustard, and beef stock; stir and scrape up any browned bits. Cook until the liquid reduces by half, about 5 minutes.
Add Butter and Recombine: Stir in 2 tablespoons of butter, swirling to melt. Adjust seasoning with salt and pepper to taste.
Reheat the Steak and Serve: Return the steak to the pan to reheat briefly, then garnish with chopped parsley and chives. Serve hot alongside sautéed spinach or roasted vegetables.

Notes

Marinating the steak enhances flavor and tenderness, but even a short 30-minute marinade adds taste.
Be sure to sear the steak quickly at high heat to maintain juiciness and achieve a good crust.
The pan sauce can be customized with additional herbs or a splash of cream for richness.
This dish pairs well with simple sides like sautéed greens or roasted root vegetables.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 2 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 125 mg