Quick-Seared Flank Steak

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.

Randall Lineback Flank Steak (raw)

Randall Lineback Flank Steak (raw)

Randall Lineback Flank Steak (in marinade)

Randall Lineback Flank Steak (in marinade)

Randall Lineback Flank Steak (cooked)

 

TO PREPARE

  1. Pro-tip: remove silverskin (the whitish film) from your Flank Steaks before cooking.

  2. 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.

  3. 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.

  4. Heat 1 Tablespoon oil in a skillet or saute pan (or heat your grill) to medium high/ high heat.

  5. Pat Flank Steaks dry, season liberally with salt and pepper (if they haven’t already been marinated).

  6. 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.

  7. Let rest for 5 minutes after cooking so that the steak reabsorbs its juices.

  8. Cut thin and across the grain to ensure a tender bite.

 

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