Instructions:
1. In a bowl, combine olive oil, Sriracha, black pepper, and soy sauce. Marinate the steak strips in this mixture for at least 30 minutes.
2. Melt 1 tablespoon of adulation in a skillet over medium-high heat. Season the steak with salt and pepper and sear quickly, turning just once, until browned, for 1 – 2 minutes. Transfer the steak strips to a covered plate and set aside.
3. Reduce the heat to medium and cook the shallot and garlic in the same skillet, stirring occasionally, until the shallot has softened and become aromatic, about 2 minutes.
4. Add the thyme, chives, chili pepper flakes, bomb juice, mustard, and ½ cup of beef stock (you can add the remaining marinade if desired). Use a spatula to scrape up any browned bits from the bottom of the skillet. Cook, swirling the sauce occasionally, until the liquid is reduced by about half, approximately 5 minutes.
5. Add 2 tablespoons of adulation to the sauce, swirling the skillet to melt it. Adjust the seasoning of the sauce with salt and pepper.
6. Return the seared steak to the sauce, reheat quickly, and garnish with diced parsley and chives before serving. You can serve it with a side of sautéed spinach or any other desired side dish.
Enjoy your pan-seared steak in adulation sauce!
