We are fans of marinated and Pan Roasted Flank Steak, any time of the year. We like to slice it thinly and serve it on its own, on top of a salad, or in a sandwich with delicious condiments.
Equipment
large oven-proof sauté pan
tongs
meat thermometer
Shopping List
flank steak
salt and black pepper
olive oil
unsalted butter
Instructions:
Preheat the oven to 350F. Season the steak all over with salt and pepper.
Over high heat, melt the oil and butter in a large oven-proof sauté pan. Once the butter’s foam disappears, add the steak to the mixture and cook until it obtains a rich brown crust on one side, approximately 3 minutes. Turn it over and brown for 3 minutes on the other side.
Place in the oven, moving the oven rack to the middle rack, and cook until the meat reaches an internal temperature of 125F for medium rare and 140F for medium.
Loosely cover the meat with foil and let it rest for 5 minutes before slicing. For best slicing, use a serrated knife and cut very thin slices against the grain. Drizzle any pan juices over the meat before serving.
Enjoy Pan Roasted Flank Steak!
Pan Roasted Flank Steak
Equipment
- large oven-proof sauté pan
- tongs
- meat thermometer
Ingredients
- 1 flank steak (1-3 pounds)
- salt and black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 350F. Season the steak all over with salt and pepper.
- Over high heat, melt the oil and butter in a large oven-proof sauté pan. Once the butter's foam disappears, add the steak to the mixture and cook until it obtains a rich brown crust on one side, approximately 3 minutes. Turn it over and brown for 3 minutes on the other side.
- Place in the oven, moving the oven rack to the middle rack, and cook until the meat reaches an internal temperature of 125F for medium rare and 140F for medium.
- Loosely cover the meat with foil and let it rest for 5 minutes before slicing. For best slicing, use a serrated knife and cut very thin slices against the grain. Drizzle any pan juices over the meat before serving.Enjoy Pan Roasted Flank Steak!
Pair with a salad and Shallot Mustard Vinaigrette.
