Posts Tagged ‘flank steak’

There are several keys to great flank steak. First, you need to start with quality meat so make sure you buy your meat from the best butcher. Central Market never disappoints; I know I’m always getting a great steak there. Second, make sure you use enough kosher salt and pepper to create a sort of crust by rubbing it into the meat. Finally, carve the steak against the grain and at a 45 degree angle to ensure tender pieces.

For this dish you will be most happy with a grill pan and a sturdy pair of tongs. I use the All-Clad grill pan.

Ingredients for Simple Seared Flank Steak

• 1 good quality flank steak
• Olive oil
• Kosher salt
• Ground pepper

Cooking Instructions

1. Get all your ingredients out and ready.

   You’ll want to be able access them with dirty hands without contaminating your kitchen.

2. On a work surface, coat each side of the steak with olive oil and rub it all over.

   I use the butcher paper my steak comes in.

3. Sprinkle the steak generously with kosher salt and pepper on both sides then rub in with your hands.

4. Allow the steak to come to room temperature. This takes about 30 minutes.
5. Allow your grill pan to heat over the stove burner on high heat. This may take several minutes.

   Make sure it is good and hot so your steak will sear.

6. Put your steak on the grill pan and weigh it down with a flame proof plate or smaller pan.
7. Grill for 5-6 minutes then flip and grill for another 4-5 minutes.
8. Allow the steak to sit in the pan off the heat for about 10 minutes then slice and serve.

   Make sure you use a sharp knife and slice the steak against the grain holding your knife at a 45 degree angle. Cut slices thin for best results.