- One 1lb (four hundred fifty g) flank steak, cut into strips
- 1+2 tablespoons unsalted butter, divided
- one small shallot, finely chopped
- three garlic cloves, minced
- Pinch of red chili pepper flakes, to taste
- one tablespoon Dijon mustard
- three teaspoons minced fresh thyme
- one tablespoon finely minced chives
- half cup beef stock (or water)
- one tablespoon lemon juice
- Salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
For the marinade:
- a quarter cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
- one tablespoon olive oil
- one tablespoon Sriracha (or any hot sauce you like)
- Fresh cracked black pepper, to taste
- In a bowl, combine oil, Sriracha, pepper, and soy sauce. Marinate steak strips in this mixture for at least thirty minutes.
- Melt butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, one to two minutes. Transfer steak strips to a covered plate and set aside.
- Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until shallot softened and fragrant, about two minutes. Add thyme, chives, chili pepper flakes, lemon juice, mustard, and half 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 five minutes. Add 2 tablespoons butter, swirling the skillet to melt; adjust seasoning pan sauce with salt and pepper.
- Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach.