Pan-Fried Flank Steak
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 tablespoons butter
- 3 cloves garlic, peeled and crushed
- 1 1/2 pound flank steak, about 3/4-inches thick
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon finely chopped parsley
Warm butter and garlic in a saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Discard garlic. Set butter aside in a warm place. Pat steak dry with paper towels, then season liberally on both sides with salt and pepper. Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (oil will spatter). For rare (the way Shire likes it), sear until almost black. Don't move steak until ready to turn, or seal formed by crust will break. Cook about 4 minutes on each side. Transfer steak to a platter; top with garlic butter. Cover loosely with foil to keep warm. Allow steak to rest for 10 minutes. Cut across the grain into 1/4-inch slices. Spoon juices over steak and top with parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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