Pan Seared Flank Steak in Butter Sauce is slices of marinated steak coated in a rich, tangy butter sauce with shallots, garlic, and lemon zest. Serve it with a pile of mashed potatoes and a vegetable for a complete and satisfying meal. If you love steak, I also have Marinated Steak Bites you will want to make!
Flank Steak Ingredients & Substitutions
- Steak: Flank steak is a tougher cut of meat, but it tenderizes well in the marinade. Be sure to cut the steak against the grain. If you don’t have flank steak, you could use skirt steak, sirloin steak, or even New York strip. The marinade is made up of soy sauce, vegetable oil, and black pepper.
- Butter: You will use half of a stick of unsalted butter. Use half to sear the marinated steak; the other half will be used to make the butter sauce.
- Shallot: Adds a delicate onion flavor and aroma to the sauce.
- Garlic: Minced garlic enhances the savory profile of the sauce.
- Beef Broth: Beef broth provides a savory depth of flavor and serves as the liquid base for the sauce. You could substitute chicken broth if that is what you have on hand.
- Fresh Chives: I like the mild onion flavor and pop of green color that the fresh chives add to the sauce.
- Lemon Juice: To brighten the sauce and balance the richness, I added lemon juice.
- Red Pepper Flakes: Red pepper flakes (also called crushed red pepper) add a subtle heat to the sauce. You could leave those out if preferred.
How To Cut Flank Steak Against The Grain
Since flank steak is a bit tough, cutting it the right way makes it easier to chew! Here’s how you do it:
- Properly thaw the flank steak if frozen. Then, bring it to room temperature before slicing. This helps with even cooking.
- Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
- Slice the meat across the grain perpendicular to the muscle fibers, breaking them up and making the meat tender. To ensure even cooking, maintain a consistent angle and thickness.
Can I Marinate The Flank Steak Overnight?
Sure! Marinate the steak for up to 24 hours. I do not suggest marinating it any longer than that. If the steak sits in the marinade too long, it can over-tenderize the meat.
What I Serve With Seared Flank Steak
There are many options to pair with this flank steak recipe. Here are a few of my favorites that you can mix and match:
- Mashed potatoes (or cauliflower mashed)
- Roasted potato wedges
- Easy dinner rolls
- Roasted green beans (or roasted asparagus)
- French baguette
- Wedge salad
- Creamed Spinach
How To Store Pan-Seared Flank Steak
To store flank steak in butter sauce, first, let it cool to room temperature. Next, store the steak and sauce in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or in a saucepan over low heat on the stovetop.
Pan-Seared Flank Steak In Butter Sauce
Ingredients
Steak Marinade
- 1 pound flank steak, sliced against the grain into ¼-inch strips
- ¼ cup (64 g) soy sauce
- 1 tablespoon vegetable oil
- ¼ teaspoon black pepper
Butter Sauce
- ¼ cup (½ stick / 57 g) unsalted butter, divided
- 1 small shallot, finely chopped
- 2 teaspoons garlic, minced
- ½ cup (120 g) beef broth
- 1 tablespoon fresh chives, minced
- 1 tablespoon lemon juice, freshly squeezed (about 1 medium lemon)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- parsley, chopped for garnish
Instructions
Steak Marinade
- In a large resealable plastic bag, combine the steak, soy sauce, vegetable oil, and black pepper.
- Seal the bag. Shake it gently to ensure the steak is coated evenly.
- Place the bag in the refrigerator. Marinate the steak for at least 30 minutes, up to an hour. When done, remove the steak from the marinade and discard any excess liquid.
Butter Sauce
- To a large non-stick skillet over medium-high heat, add 2 tablespoons butter.
- Once the butter has melted, add the marinated steak strips in a single layer.
- Cook the steak for 1-2 minutes per side, or until browned and crispy on the outside and pink on the inside.
- Transfer the cooked steak to a plate and tent to keep warm.
- To the same skillet over medium heat, add the remaining butter. Once melted, add the shallot. Cook for 1-2 minutes, or until softened. Add the garlic and cook for one more minute.
- Add the beef broth, chives, lemon juice, salt, pepper, and red pepper flakes. Stir to combine, scraping up the browned bits as you go. Cook for about 5 minutes, or until the sauce has reduced by about half.
- Return the cooked steak strips to the skillet, and toss them in the sauce until they are evenly coated and warmed through. Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The steak is tender and flavorful, and the butter sauce adds a rich and savory touch. It's a perfect balance of flavors!
Elizabeth
I'm in love with this pan-seared flank steak in butter sauce! The steak is cooked to perfection, and the butter sauce is absolutely scrumptious. It's a restaurant-quality dish right at home!
Annabelle
I can't get enough of this pan-seared flank steak in butter sauce! The steak is seared beautifully and melts in your mouth, and the butter sauce is incredibly delicious. It's a definite hit for dinner!
Bella
This pan-seared flank steak in butter sauce is heavenly! The steak is perfectly seared and juicy, and the butter sauce is divine. It's a must-try for any steak lover.
Selena
This pan-seared flank steak in butter sauce is a winner! The steak is tender and juicy, and the butter sauce is so flavorful. It's a delightful dish that I'll definitely be making again!
Love the recipes.