• One 1lb (450g) flank steak, cut into strips
• 1+2 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• Pinch of 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

For the marinade

• 1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon Sriracha (or any hot sauce you like)
• Fresh cracked black pepper, to taste