Pan-Seared Steak in Butter Sauce – Hyper simple and so flavorful! Who can resist a juicy steak, especially when it’s coated with a silky butter sauce reduction? Steak strips are marinated then quickly seared in a cast iron pan; the brown bits providing the basis for the most delish sauce ever. Dinner is ready!
Photo credit: © Eatwell101.com
Ingredients list for the Steak in Garlic Butter Mustard Sauce
- One 1lb (450g) flank steak, cut into strips
- 1+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
- ½ cup beef stock (or water)
- 1 tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
For the marinade
- 1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon Sriracha (or any hot sauce you like)
- Fresh cracked black pepper, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a bowl, combine oil, Sriracha, pepper, and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.
2. Melt butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.
3. Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chili pepper flakes, lemon juice, mustard, and 1/2 cup beef stock, using a wooden spoon to scrape up any browned bits. You can add the remaining of the marinade if you like. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons butter, swirling the skillet to melt; adjust seasoning pan sauce with salt and pepper.
4. Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach or these roasted potatoes, carrots and zucchini. Enjoy!
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
So easy and quick to make!!! Used a different hot sauce, and didn't have the chives (ended up using coriander) and served it with garlic and butter mash, creamed spinach and butternut. Delicious!!! Even the kids enjoyed it (3 & 5) . Only used the tiniest pinch of chilli flakes because of them but will definitely make this over and over again!
I've made this a half dozen times now and it's so good. We use really fat noodles from Trader Joe's and it's just delicious.
This recipe was fantastic. I omitted the siracha and pepper flakes as I have little children who do not like spicy. But otherwise followed exactly. Served with roasted cauliflower. I will definitely be making this again.
Anyone tried the exact recipe but with chicken breasts vs steak? I used a ny strip, flank steak is hard to find anymore.
The flavor of this is incredibly good. Added the leftover marinade back in and it's so yummy.
