Servings: 2

450 gm steak cut into strips 450 gm steak cut into strips
1 + 2 tbsps unsalted butter, divided 1 + 2 tbsps unsalted butter, divided
1 small shallot, finely chopped 1 small shallot, finely chopped
3 garlic cloves, minced 3 garlic cloves, minced
Pinch of red Chili pepper flakes, to taste Pinch of red Chili pepper flakes, to taste
1 tbsps Dijon mustard 1 tbsps Dijon mustard
3 tbsps minced fresh thyme 3 tbsps minced fresh thyme
1 tbsps finely minced chives 1 tbsps finely minced chives
½ cup beef stock (or water) ½ cup beef stock (or water)
1 tbsps lemon juice 1 tbsps lemon juice
Salt and fresh cracked pepper, to taste Salt and fresh cracked pepper, to taste
Fresh chopped parsley, for garnish Fresh chopped parsley, for garnish
 
For the marinade: subheading: For the marinade:
¼ cup (60 ml) soy sauce (or coconut amino for paleo and gluten-free ¼ cup (60 ml) soy sauce (or coconut amino for paleo and gluten-free
1 tbsps olive oil 1 tbsps olive oil
1 tbsps Sriracha (or any hot sauce you like) 1 tbsps Sriracha (or any hot sauce you like)
Fresh cracked black pepper, to taste Fresh cracked black pepper, to taste

1. In a bowl, combine oil, sriracha, pepper and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.
2. Melt butter in a skillet over medium-high heat. Season steak strips with salt and pepper and sear quickly, turning just once, until browned, 1 to 2 minutes. Transfer steak strips to a covered plate and set aside.