Quick-Seared Flank Steak
September 23, 2025 • 0 comments
Flank steak is lean and flavorful. It is a thin steak, so it thaws quickly & cooks quickly. it is a favorite in our household but if you don’t like a little chew, this cut may not be for you.
Directions
TO PREPARE
- Pro-tip: remove silverskin (the whitish film) from your Flank Steaks before cooking.
- Pro-tip: slice in half (or into 3 strips) lengthwise before cooking This makes cutting across the grain easier/ more instinctive once the steak has been cooked.
- Optional: try a quick (30 min) marinade of garlic (crushed, sliced, or minced), olive oil, fresh herbs, red wine vinegar, and lemon juice. CLICK HERE for our No Fail Marinade recipe.
- Heat 1 Tablespoon oil in a skillet or saute pan (or heat your grill) to medium high/ high heat.
- Pat Flank Steaks dry, season liberally with salt and pepper (if they haven’t already been marinated).
- Sear 2 minutes one each side, turning flame to low around minute 3, then flipping back and forth over low heat until desired doneness. (same for the grill— sear 1-2 minutes each side, then move to a cool area of the grill to finish). We recommend medium rare, as usual.
- Let rest for 5 minutes after cooking so that the steak reabsorbs its juices.
- Cut thin and across the grain to ensure a tender bite.
