Pan-Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce


  • 1 1 pound (450 g) flank steak, cut into strips
  •  1+2 tablespoons unsalted butter, divided
  •  1 small shallot, chopped
  •  3 cloves garlic, chopped
  •  A pinch of red pepper flakes, to taste
  •  1 tablespoon Dijon mustard
  • 3 teaspoons chopped fresh thyme
  •  1 tablespoon finely chopped chives
  •  1/2 cup beef broth (or water)
  •  Lemon juice 1 tablespoon
  •  salt and freshly ground pepper (optional)
  •  chopped fresh parsley for garnish
For marinade:
  •  1/4 cup (60 ml) soy sauce (for paleo sauce or gluten free (coconut aminos for free sauce)
  •  1 tablespoon olive oil
  •  1 tablespoon Sriracha (or hot sauce)
  •  Freshly ground black pepper (to taste)


Pan-Seared Steak in Butter SaucePan-Seared Steak in Butter Sauce


1. In a bowl, add oil, Stir in Sriracha, pepper, and soy sauce. Marinate the steak strips in this mixture for at least 30 minutes.

2. Melt the butter in a frying pan over medium heat. Season steak with salt and pepper and sear, turning only once, until browned, 1 to 2 minutes. Place steak strips on a covered plate and set aside.

3. Reduce heat to medium-low and sauté shallots and garlic in the same skillet, stirring occasionally, until shallots are tender and fragrant, about 2 minutes. Add the thyme, chives, chile flakes, lemon juice, mustard, and 1/2 cup beef broth, scraping up any browned bits with a wooden spoon. You can add the remaining marinade if desired. Cook, shaking the pan occasionally, until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons of butter and swirl the pan until melted. Adjust the seasoning of the pan sauce with salt and pepper.

4. Return steak to pan, reheat briefly, garnish with chopped parsley and chives, and serve with sautéed spinach. enjoy!

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