Description
This Pan-Seared Steak in Butter Sauce recipe features tender flank steak strips marinated in a savory blend of soy sauce, olive oil, and Sriracha, then seared to perfection and served with a rich, flavorful butter sauce infused with shallots, garlic, fresh herbs, and a hint of heat. Perfect for an easy yet impressive dinner for two.
Ingredients
Scale
For the Steak and Marinade
- 1 lb flank steak, cut into strips
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon Sriracha
- 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
- Marinate the Steak: In a bowl, combine olive oil, Sriracha, fresh cracked black pepper, and soy sauce. Add the flank steak strips and mix to coat evenly. Allow the steak to marinate for at least 30 minutes to absorb the flavors.
- Sear the Steak: Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Season the marinated steak strips with salt and additional pepper if desired. Quickly sear the steak for 1 to 2 minutes, turning only once until browned on all sides. Transfer the steak strips to a covered plate and set aside to keep warm.
- Prepare the Butter Sauce: Reduce the heat to medium and add the chopped shallot and minced garlic to the same skillet, stirring occasionally, cooking until the shallot becomes soft 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 stuck to the pan. You may add the remaining marinade if desired. Let the sauce simmer, swirling the pan occasionally, until the liquid reduces by about half, approximately 5 minutes. Add 2 tablespoons of butter and swirl the skillet until it melts, adjusting the seasoning with salt and pepper to taste.
- Finish and Serve: Return the steak strips to the skillet to reheat quickly in the butter sauce. Once warmed through, garnish with fresh chopped parsley and additional chives. Serve immediately with sautéed spinach or roasted vegetables such as potatoes, carrots, and zucchini for a complete meal. Enjoy your delicious pan-seared steak in butter sauce!
Notes
- Marinate the steak for at least 30 minutes, but up to 2 hours for more intense flavor.
- Use flank steak or skirt steak for best results as they hold marinades well and cook quickly.
- To make this recipe paleo and gluten-free, substitute soy sauce with coconut aminos.
- For a spicier sauce, increase the amount of red chili flakes or Sriracha.
- Ensure to let the sauce reduce properly to concentrate flavors and thicken for a rich finish.
- If you prefer a milder sauce, omit the chili flakes and reduce mustard slightly.
- Serve steak promptly to enjoy it at optimal tenderness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
