1 lb (450 g) flank steak, cut into strips

1 + 2 tablespoons unsalted butter, divided

1 small shallot, finely chopped

3 garlic cloves, minced

Pinch red chili pepper flakes (to taste)

1 tablespoon Dijon mustard

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

¼ cup soy sauce (or coconut aminos)

1 tablespoon olive oil

1 tablespoon Sriracha (or any hot sauce)

Fresh cracked black pepper, to taste (for marinade)

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In a bowl, mix soy sauce, olive oil, Sriracha, and black pepper. Add steak strips and marinate for 15–30 minutes at room temp or up to 2 hours in the fridge.
Heat a skillet over medium-high. Add 1 tablespoon butter. Sear steak strips in batches ~2 minutes per side. Transfer to a plate and cover with foil.
Lower heat to medium. Add remaining 2 tablespoons butter. Sauté shallot for ~1 minute. Add garlic and chili flakes; cook for 30 seconds.
Stir in Dijon mustard, thyme, and chives. Add beef stock and lemon juice; scrape up browned bits and simmer 1–2 minutes until slightly thickened.
Return steak and juices to the pan; toss to coat and warm through (~1 minute).
Transfer to serving dish, spoon sauce over top, and garnish with parsley. Serve immediately.

Use skirt or sirloin steak as alternatives to flank.

Skip chili flakes for a milder dish or add chipotle powder for smoky heat.

Try rosemary or tarragon instead of thyme for variety.

For creamier sauce, add 2 tablespoons heavy cream or crème fraîche.

Use coconut aminos and gluten-free beef broth for a gluten-free version.