Pan-Seared Steak in Butter Sauce

Pat the flank steak strips dry with paper towels and season with salt and freshly cracked pepper.

Sear the steak:
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once melted and hot, add the steak strips in a single layer. Sear the steak for 2-3 minutes per side, or until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.

Sauté the aromatics:
In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped shallot and sauté for 2-3 minutes until softened. Stir in the minced garlic and red chili pepper flakes, cooking for another 30 seconds until fragrant.

Make the sauce:
Add the beef stock (or water) to the pan, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard, thyme, and lemon juice. Allow the sauce to simmer for 2-3 minutes, reducing slightly.

Finish the dish:
Return the cooked steak to the skillet and toss it in the sauce. Stir in the minced chives and cook for an additional 1-2 minutes to heat through and coat the steak in the sauce.

Serve:
Garnish with fresh chopped parsley and serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Serving and Storage Tips: