Description
Enjoy a delicious restaurant-style Pan-Seared Steak in a rich butter sauce, tender and flavorful, perfect for a quick and elegant dinner. Marinated in a spicy soy mixture and finished with a savory pan sauce infused with herbs, garlic, and lemon, this dish is a perfect balance of bold flavors and tender meat.
Ingredients
Units
Scale
For the Steak
- 1 lb (450g) flank steak, cut into strips
- 2 tablespoons unsalted butter, divided
- Salt and fresh cracked pepper, to taste
For the Marinade
- 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
- 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
- 2 tablespoons unsalted butter
- Fresh chopped parsley, for garnish
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, olive oil, Sriracha, and freshly cracked black pepper. Add the steak strips, ensuring they are well coated, and marinate for at least 30 minutes in the refrigerator.
- Cook the Steak: Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove the steak from marinade, season with salt and pepper, and sear quickly for 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 shallot and garlic, stirring occasionally until softened and fragrant, about 2 minutes. Add thyme, chives, chili flakes, lemon juice, mustard, and beef stock, scraping up any browned bits from the skillet. Cook and swirl the pan until the liquid reduces by half, approximately 5 minutes.
- Add Butter and Reheat: Stir in remaining 2 tablespoons butter until melted. Taste and adjust seasoning with salt and pepper.
- Combine and Garnish: Return the steak to the skillet, quick reheating. Garnish with chopped parsley and chives. Serve immediately, ideally with sautéed spinach or roasted vegetables.
Notes
- Ensure the steak is marinated for at least 30 minutes for optimal flavor penetration.
- Adjust the level of chili flakes to your spice preference.
- This dish pairs well with a side of sautéed greens or roasted root vegetables.
- For a richer flavor, use grass-fed butter and fresh herbs.
- Make sure to not overcook the steak; quick searing keeps it tender.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg
