Pan-Seared Flank Steak In Butter Sauce

Name: Pan-Seared Flank Steak In Butter Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 4 people
Ingredients: 1 pound flank steak; ¼ cup (64 g) soy sauce; 1 tablespoon vegetable oil; ¼ teaspoon black pepper; ¼ cup (½ stick / 57 g) unsalted butter; 1 small shallot; 2 teaspoons garlic; ½ cup (120 g) beef broth; 1 tablespoon fresh chives; 1 tablespoon lemon juice; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
1 hr 2 mins
Servings
4 people
Calories
362 kcal
Course
Main Course, Dinner

Pan-Seared Flank Steak In Butter Sauce

Iris Hanson

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Serve up a flavorful and tender Pan-Seared Flank Steak in Butter Sauce! Delicious marinated steak coated in a rich and tangy sauce that is easy to make.

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Ingredients

Servings

Steak Marinade

1 pound flank steak, sliced against the grain into ¼-inch strips
¼ cup (64 g) soy sauce
1 tablespoon vegetable oil
¼ teaspoon black pepper

Butter Sauce

¼ cup (½ stick / 57 g) unsalted butter, divided
1 small shallot, finely chopped
2 teaspoons garlic, minced
½ cup (120 g) beef broth
1 tablespoon fresh chives, minced
1 tablespoon lemon juice, freshly squeezed (about 1 medium lemon)
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes
Parsley, chopped for garnish

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Instructions

Steak Marinade

In a large resealable plastic bag, combine the steak, soy sauce, vegetable oil, and black pepper.
Seal the bag. Shake it gently to ensure the steak is coated evenly.
Place the bag in the refrigerator. Marinate the steak for at least 30 minutes, up to an hour. When done, remove the steak from the marinade and discard any excess liquid.

Butter Sauce

To a large non-stick skillet over medium-high heat, add 2 tablespoons butter.
Once the butter has melted, add the marinated steak strips in a single layer.
Cook the steak for 1-2 minutes per side, or until browned and crispy on the outside and pink on the inside.
Transfer the cooked steak to a plate and tent to keep warm.
To the same skillet over medium heat, add the remaining butter. Once melted, add the shallot. Cook for 1-2 minutes, or until softened. Add the garlic and cook for one more minute.
Add the beef broth, chives, lemon juice, pepper, and red pepper flakes. Stir to combine, scraping up the browned bits as you go. Cook for about 5 minutes, or until the sauce has reduced by about half.
Return the cooked steak strips to the skillet, and toss them in the sauce until they are evenly coated and warmed through. Garnish with parsley and serve.