Pan-Seared Steak with Butter Sauce
Ingredients
• 1 lb (450g) flank steak, sliced into strips
• 1 + 2 tablespoons unsalted butter, separated
• 1 small shallot, finely diced
• 3 cloves of garlic, minced
• A pinch of red chili pepper flakes, to taste
• 1 tablespoon Dijon mustard
• 3 teaspoons fresh thyme, minced
• 1 tablespoon chives, finely chopped
• ½ cup beef stock (or water)
• 1 tablespoon lemon juice
• Salt and freshly cracked pepper, to taste
• Fresh parsley, chopped, for garnish
Instructions
1. Prepare the steak:
– Use paper towels to pat the flank steak strips dry and season them with salt and freshly cracked pepper.
2. Sear the steak:
– In a large skillet, heat 1 tablespoon of butter over medium-high heat. Once the butter is melted and hot, add the steak strips in a single layer. Sear for 2-3 minutes on each side, or until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
3. Sauté the aromatics:
– In the same skillet, add the remaining 2 tablespoons of butter. Introduce the chopped shallot and sauté for 2-3 minutes until it becomes tender. Add the minced garlic and red chili pepper flakes, cooking for an additional 30 seconds until aromatic.
4. Prepare the sauce:
– Pour the beef stock (or water) into the pan, scraping up any browned bits from the skillet’s bottom. Incorporate the Dijon mustard, thyme, and lemon juice. Allo
w the sauce to simmer for 2-3 minutes, letting it reduce slightly.
5. Complete the dish:
– Return the cooked steak to the skillet and toss it in the sauce. Add the minced chives and cook for an additional 1-2 minutes to warm through and ensure the steak is well-coated in the sauce.
6. Serve:
– Garnish with freshly chopped parsley and serve alongside your preferred sides, such as mashed potatoes, rice, or roasted vegetables.
