Want to know the secret to tender, perfectly cooked flank steak?
You’ve come to the right place.
But sometimes you just don’t have time to marinate the meat or deal with the grill.
Simply Recipes / Ciara Kehoe
My mother raised 6 kids (all born within 8 years) on my dad’s teacher’s salary.
Which means she is the master of efficiency in the kitchen.
Also, grilled meat should be marinated first.
Simply Recipes / Ciara Kehoe
(For that see ourgrilled, marinated flank steakrecipe.)
What Is Flank Steak?
Flank steak is a cut of meat from a cow’s abdomen.
Simply Recipes / Elise Bauer
It’s muscular and has tough fibers.
Alternatives to Flank Steak
Other steaks work well on the stovetop, too.
TryPan-Fried London BroilorSkirt Steak.
Simply Recipes / Elise Bauer
Steak is best reheated slowly over low heat in the oven.
Reheat flank steak in a 350F covered in foil until it reaches 110F.
Use leftovers inSteak Salad with Lemon Vinaigretteor fajitas.
Simply Recipes / Elise Bauer
Open your windows, if possible, and get the vents over the range going if you have them.
Cut away any tough connective tissue on the surface of the steak.
The cuts should be about an inch apart from each other.
Simply Recipes / Elise Bauer
Turn the steak over and repeat the cuts on the other side.
Sprinkle one side of the steak with salt and freshly ground pepper.
Sprinkle the steak with dry mustard.
Simply Recipes / Elise Bauer
(you could use regular mustard if you don’t have any dry mustard.)
Rub 1 tablespoon of butter all over the side of the steak.
Turn the steak over and repeat with the dry mustard, pepper, and another tablespoon of butter.
Simply Recipes / Elise Bauer
Heat a large cast iron frying pan on high heat.
Place steak in hot pan.
Let sear for 2 to 3 minutes until well browned.
Simply Recipes / Elise Bauer
Use tongs to lift up to see if nicely browned.
If so, flip to the other side and let sear for 2 to 3 minutes.
Flank steak should be served rare or medium rare, otherwise, it may be too dry.
Simply Recipes / Elise Bauer
Cut the meat in very thin slices, at an angle, across the grain of the meat.
(This way you break through the tough long muscle fibers.)
Any juices that come out of the meat while cutting or resting, return to the pan.
Simply Recipes / Elise Bauer
Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.
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Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
