Description
This is a quick and very easy recipe for pan-seared flank steak. It’s perfect when grilling isn’t an option, and you’re stuck cooking indoors.
Ingredients
- flank steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Prepare the Flank Steak: Start by patting the flank steak dry with paper towels, then trim off any excess fat to get a clean, evenly shaped piece. Next, choose your salting method based on how much time you have and the depth of flavor you want. Choose one of the following salting methods: Option 1 – For Best Flavor and Crust: Season both sides of the flank steak generously with salt. Place it on a wire rack and refrigerate uncovered for 4 to 6 hours. About 30 minutes before cooking, take it out and let it sit at room temperature. Option 2 – The Quicker Way: If you’re in a hurry, salt the flank steak and let it rest at room temperature on a wire rack for 45 to 60 minutes. Right before cooking, give it another quick pat with paper towels to remove excess moisture.
- Preheat the Pan: Heat your cast-iron skillet or stainless steel pan over medium-high heat for 2 to 3 minutes. Add a tablespoon of refined avocado oil and let it warm for another minute. After about 3 to 4 minutes total, the skillet should reach 400–475°F (204–246°C), perfect for searing a steak. While the pan heats, pat dry the flank steak again, then season with a generous sprinkle of finely ground black pepper.
- Pan-Sear the Flank Steak: Place the seasoned flank steak in a hot pan and gently press it down with your hand to ensure good contact for an even sear. Flip it every 30 seconds to cook it evenly on both sides. Keep an eye on the temperature at the thickest part of the flank steak, once the meat thermometer reads it’s about 20–25°F (11–14°C) below your target doneness, take it out of the pan and move on to the next step.
- Let the Pan-Seared Flank Steak Rest: Once you take the flank steak off the heat, let it rest on a cutting board for 5–7 minutes. During this time, the carryover heat will continue cooking the steak, bringing it to your target doneness.
- Serve the Pan-Seared Flank Steak: Once it’s rested, go ahead and slice it up, but make sure to slice it thin and against the grain. That’s the key to getting tender, juicy bites. (Need a visual? Check the FAQs section above the recipe card for step-by-step photos on how to slice it right.) Serve sliced flank steak with your favorite sauce and enjoy the explosion of flavor. I love it with chimichurri, but it’s also amazing with herb-garlic brown butter or a compound butter.
Notes
