Herbed Flank Steak
This recipe packs a punch of flavor and can serve as a cheaper alternative than other cuts of steak. Just remember that letting the steak rest - especially since there is very little fat on this cut - is essential. It's also important to let the steak come to room temperature before cooking. If you are like me and very often forget to take it out of the fridge until you are ready to start cooking, then I would suggest adding one minute of cooking time to each side.
Equipment
- Cast Iron Skillet
Ingredients
- 2 lb Flank Steak
- 2 Tbsp Butter
- 2 Tbsp Olive Oil - separated (or enough to thinly coat bottom of skillet)
- 1 Tbsp Fresh Rosemary, very finely chopped
- 1 Tbsp Fresh Thyme
- 3 Cloves Garlic, finely chopped
- 1 Tsp Red Pepper Flakes
- 2 Tsp Sea Salt or Kosher Salt
- 1 Tsp Black Pepper
Instructions
- Pat the flank steak off so that it is nice and dry.
- Into a small bowl, mix the rosemary, thyme, garlic, red pepper flakes, salt, and pepper.
- Using 1 Tbsp of Olive oil and a brush, spread all over the dried steak.
- Sprinkle the herb mixture all over steak on both sides, pressing in to make sure it sticks.
- Let sit while the steak comes to room temperature.
- Heat your cast iron skillet up to high. Once hot, add the olive oil and the butter, then add the flank steak to the hot skillet.
- For medium, cook for about 5 minutes on each side.
- Remove the steak from the skillet and put on a cutting board or plate. Cover with foil and let rest for 5-7 minutes. I generally prefer to use a plate so that I can catch all of the delicious juice as it rests and pour over after cutting.
- Cut the steak against the long muscular grains.