Pan-Roasted Flank Steak
We love marinated and grilled flank steak, especially in summertime. But if you don't have a grill (or it's cold outside), this is about the best way to simply cook flank steak. Thinly sliced, it's delicious on its own alongside a vegetable or two, drizzled with s vinaigrette, or nestled inside a pita pocket or tortilla with a few condiments.
1 flank steak (1-3 pounds)
salt and black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
prep: 5 minutes
total: 25 minutes
large oven-proof sauté pan
digital, instant-read meat thermometer
2. Heat the oil and butter in a large oven-proof sauté pan over high heat. Once the butter's foam has subsided, add the steak and let it develop a rich brown crust on the first side, 3-5 minutes. Turn it over and brown 2 minutes on the second side.
3. Put the pan and steak in the oven and cook until the meat reaches an internal temperature of 125F (start checking when the meat begins to feel slightly firm to the touch, after 5-7 minutes) for rare.
4. Let the meat rest, loosely covered with foil, 5 minutes before slicing. To slice, hold the knife at a 45 degree angle and cut very thin slices against the grain. Drizzle any accumulated juices over the meat before serving.