Thursday, December 5, 2013

Recipe Request: Seared Flank Steak

Mom asked me for our go-to flank steak recipe, so I'm posting here for all to share. Its based on one published in the great Cooking Light magazine in the 1990s.

Equipment:
  • A frying pan large enough to accommodate a 1 to 1-1/2 lb flank steak. (You can't beat cast iron for searing)
  • A kitchen timer

Ingredients:
  • A 1 to 1-1/2 lb flank steak
  • Salt
  • Black pepper
  • 1 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 lemon or lime

Directions:

Trim the "silver skin"and fat from steak. Rub with olive oil, salt and pepper.

Heat your pan over medium high heat. You want the pan to be hot to get a good sear. 
 
Drop in your steak and leave it where it falls for 6 minutes -- don't turn it, don't move it, let it sear. (It will be a little smoky, don't let this tempt you to move it.) Baste top side with a little vinegar.

In six minutes, turn the steak and cook another 6 minutes. Baste with remaining vinegar. 

Remove your steak from the pan and let it rest on your cutting board for 5 minutes. Slice thinly across the grain. Squeeze on a little lemon or lime juice and serve.

Tip: We like our steak rare, so we cook the second side for 3 or 4 minutes, but 6 minutes renders a steak whose center is cooked to medium doneness. Here's an an easy tutorial on how use the finger-touch method to check your meat for doneness. If you want a rare or well-done steak, start using the touch method at about 3 minutes into cooking the second side of your flank steak.