Description
This Pan-Seared Steak in Butter Sauce delivers tender, flavorful strips of flank steak infused with a rich, savory butter-based pan sauce, perfect for a quick and elegant meal. Marinated in a spicy soy-sriracha mixture, the steak is quickly seared to lock in juices and then finished with a fragrant thyme and garlic butter sauce, garnished with fresh herbs. Ideal for a satisfying dinner with vegetable sides.
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 hot sauce of choice)
- Fresh cracked black pepper, to taste
For the Pan Sauce and Steak:
- 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 soy sauce, olive oil, Sriracha, and black pepper. Add the steak strips, ensuring they are well coated, and marinate in the refrigerator for at least 30 minutes.
- Prepare the Pan and Sear the Steak: Heat a skillet over medium-high heat and add 1 tablespoon of butter. Remove steak from marinade, season with salt and pepper, and sear 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 shallots and garlic, cooking until softened and fragrant, about 2 minutes. Stir in thyme, chives, chili flakes, lemon juice, Dijon mustard, and beef stock. Scrape up browned bits and cook until the liquid reduces by half, approximately 5 minutes. Stir in the remaining butter until melted. Adjust seasoning with salt and pepper.
- Combine and Serve: Return the steak to the pan, reheat briefly, and garnish with chopped parsley and chives. Serve immediately with your choice of side vegetables or potatoes.
Notes
- Ensure the steak is evenly coated with marinade for maximum flavor.
- Quick searing preserves the tenderness and juices of the steak.
- The pan sauce can be made ahead and reheated gently before serving.
- Serve with sautéed spinach, roasted vegetables, or potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving (half of total recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg
