Skillet flank steak

Makes 4

650 g

flank steak, sliced against the grain

1/3 cup {77 g}

low sodium soy sauce

1 TBL {13 g}

olive oil

1 TBL {14 g}

hot sauce (like Sriracha)

fresh cracked pepper

2 TBL {28 g}

butter

{15 g} 5

garlic cloves, minced

1 tsp {1.4 g}

dried thyme

1 tsp {1.2 g}

dried rosemary

1 tsp {0.0 g}

dried oregano

1/2 - 1 tsp {1.6-3.1 g}

red chili pepper flakes (optional)

In a large bowl combine the steak strips with soy sauce, olive oil, pepper and hot sauce. Set aside and allow steak strips to marinate for 20-30 min.

In a large skillet, over medium heat, melt 2 TBS. of butter, then add garlic and herbs (also chili flakes if using). Lay the beef strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned.

Stir in the reserved marinade and cook for one minute (optional).

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