Flank steak is a great weeknight dinner option.
Steak dinner, but make itweeknight-friendly.
That was our Test Kitchen’s goal in developing this recipe for Seared Flank Steak with Zesty Herb Sauce.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley
In this pan-seared flank steak recipe, the tried-and-true cast iron skillet is your best friend.
This bright and herbaceous sauce is inspired by chimichurri, which is typically served with steak in Argentina.
Whip up an extra batch to drizzle on grilled chicken, seafood, or vegetables.
Our Test Kitchen has a few tips onhow to sear flank steakwithout over- or under-cooking the meat.
Flipping the steak during cooking also encourages even cooking and helps it cook faster.
Pair this flavorful flank steak with simple roasted potatoes and a green salad.
Ingredients
12cupplus 1 tablespoon extra-virgin olive oil, divided
1(112- to 2-lb.)
Add 1 tablespoon of the oil to skillet, and swirl to coat.
Sprinkle both sides of steak evenly with 112 teaspoons of the salt and 1 teaspoon of the pepper.
Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest 10 minutes.
Cut steak diagonally against the grain into 14-inch-thick slices, and arrange on a platter.
Serve with roasted potatoes and herb sauce.
