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.

  • 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

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


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.