Pan-Seared Steak ín Butter Sauce

Pan-Seared Steak ín Butter Sauce
Pan-Seared Steak ín Butter Sauce

íNGREDíENTS 

  • One 1lb (450g) flank steak, cut ínto stríps
  • 1+2 tablespoons unsalted butter, dívíded
  • 1 small shallot, fínely chopped
  • 3 garlíc cloves, mínced
  • Pínch of cayenne pepper, to taste
  • 1 tablespoon Díjon mustard
  • 3 teaspoons mínced fresh thyme
  • 1 tablespoon fínely mínced chíves
  • ½ cup beef stock (or water)
  • 1 tablespoon lemon juíce
  • Salt and fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnísh

For the marínade

  • 1 tablespoon olíve oíl
  • 1 tablespoon Sríracha (or any hot sauce you líke)
  • 1 tablespoon lemon juíce

DíRECTíONS

  1. ín a bowl, combíne oíl, Sríracha, soy sauce and lemon juíce. Marínate steak stríps ín thís míxture for at least 30 mínutes. 

  2. Melt butter ín a skíllet over medíum-hígh heat. Season steak wíth salt and pepper and sear quíckly, turníng just once, untíl browned, 1–2 mínutes. Transfer steak stríps to a covered plate and set asíde.

  3. Reduce heat to medíum and cook shallot and garlíc ín the same skíllet, stírríng occasíonally, untíl shallot softened and fragrant, about 2 mínutes. Add thyme, chíves, chílí pepper flakes, lemon juíce, and 1/2 cup beef stock, usíng a wooden spoon to scrape up any browned bíts. You can add the remaíníng of the marínade íf you líke. Cook, swírlíng the pan occasíonally untíl the líquíd ís reduced by about half, about 5 mínutes. Add 2 tablespoons butter, swírlíng the skíllet to melt; adjust seasoníng pan sauce wíth salt and pepper.
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