2 tablespoons oil-packed sun-dried tomatoes , drained and chopped
1 tablespoon capers , drained and chopped
1 teaspoon honey
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
1 tablespoon minced fresh mint leaves
Table salt and ground black pepper
Pour off all fat from skillet and return to high heat. Add chicken broth and scrape browned bits from bottom of pan with wooden spoon. Add pepper flakes and boil until liquid is reduced to 2 tablespoons, about 5 minutes. Add any meat juices to pan. Add tomatoes, capers, honey, olive oil, and lemon juice to pan and swirl vigorously to emulsify. Remove pan from heat and add parsley and mint. Season to taste with salt and pepper. Spoon over steaks and serve immediately.
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