Description
Experience a flavorful and indulgent quick-to-make dish with this Pan-Seared Steak in Butter Sauce. Juicy steak strips are marinated in a spicy soy and Sriracha blend, then seared to perfection and set in a rich, fragrant butter-based pan sauce infused with garlic, shallots, thyme, and lemon. Perfect for a gourmet dinner in under 20 minutes, this recipe pairs beautifully with sautéed greens or roasted vegetables.
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
- Fresh cracked black pepper, to taste
For the Pan Sauce
- 3 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 (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
For Garnish and Serving
- Fresh chopped parsley
- Additional chives (optional)
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and cracked black pepper. Add the steak strips, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, ideally up to 2 hours for deeper flavor.
- Cook the Steak: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Remove steak from marinade, season lightly with salt if desired, and sear the steak strips quickly for about 1-2 minutes per side until browned. Transfer to a covered plate and set aside.
- Make the Pan Sauce: Reduce heat to medium; in the same skillet, add another tablespoon of butter. Add the chopped shallot and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add minced garlic, chili flakes, thyme, and lemon juice, scraping up browned bits. Pour in beef stock and cook until the liquid reduces by about half, approximately 5 minutes.
- Finish the Sauce: Stir in the remaining 1 tablespoon of butter to create a glossy sauce. Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return the steak strips to the skillet to reheat briefly, about 1 minute. Garnish with chopped parsley and chives. Serve hot alongside sautéed spinach, roasted potatoes, or other vegetables of choice.
Notes
- Marinating the steak enhances flavor and tenderness, but even 30 minutes will add good flavor.
- Allow the pan to get hot before adding the steak for a good sear.
- Feel free to substitute beef stock with water or vegetable broth if preferred.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
- The sauce can be made ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 plate (about 350g with sauce)
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 120mg
