Description
Tender flank steak strips are pan-seared to perfection and served in a luscious butter sauce infused with garlic, shallots, and fresh herbs. This dish is packed with flavor and perfect for a special dinner or gathering.
Ingredients
Units
Scale
For the marinade:
-
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon Sriracha
- Fresh cracked black pepper
For the steak and sauce:
- 1lb flank steak, cut into strips
- 1 tablespoon + 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes
- 1 tablespoon Dijon mustard
- 3 teaspoons minced fresh thyme
- 1 tablespoon finely minced chives
- 1/2 cup beef stock
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper
- Fresh chopped parsley, for garnish
Instructions
- Marinate the steak: Combine soy sauce, olive oil, Sriracha, and black pepper in a bowl. Add steak strips, coat well, and marinate for 30 minutes.
- Sear the steak: In a hot skillet, melt 1 tablespoon butter and sear the steak strips until browned. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add 2 tablespoons butter, shallots, garlic, chili flakes, mustard, thyme, and chives. Cook until fragrant. Add beef stock, lemon juice, salt, and pepper. Simmer until sauce thickens.
- Combine and serve: Return steak to the skillet, coat with sauce, and cook briefly. Garnish with parsley before serving.
Notes
- For a spicier kick, increase the amount of red chili pepper flakes or Sriracha.
- Adjust the cooking time based on desired steak doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg