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.

Makes 1/2 cup