This buttery garlic steak strips are seared and cooked to perfection and topped with garlic herb butter compound. You are going to need some streak and make sure it has a nice marbling that will make it extra tender. Cut the steak into strips and then toss them into a bowl then add in soy sauce, Worcestershire, garlic powder, and onion powder. Season with salt and pepper then give that a good toss and make sure every inch of the steak strips is coated with the seasoning. Heat your skillet to medium-high heat then add in olive oil and let it heat until it starts to smoke. Add in your streak strips while being careful not to add the seasoning liquid and make sure you do not overcrowd the pan. If you have a small pan you can do this in batches to have well-cooked steak strips.
Let the steak stips sear for one minute per side then flip them to the side. When your steak strips are well cooked to brown color, throw in some butter in the pan and stir it around a little bit until the butter melts. Remove the steak strips from the pan then add some more butter to the pan with some crushed garlic and let it saute for a few seconds. Add the rest of the seasoning liquid to the pan and let it glaze all the flavor, give it a stir then turn off the heat. Pour the buttery garlic goodness on top of the steak strips and serve with rice.
- One 1lb (450g) flank steak, cut into strips
- 1+2 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- Pinch of red chili pepper flakes
- 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
- In a bowl, combine oil, Sriracha, pepper, and soy sauce.
- Marinate steak strips in this mixture for at least 30 minutes.
- 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.
- 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.
- Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach.