A simple flank steak recipe basted with butter and fresh herbs. Serve with salad or bulk it up by serving it with roasted fingerling potatoes and sautéed greens or asparagus. You can use this same method for other cuts of beef, such as New York Strip, etc.
Ingredients
10ounceflank steak, trimmedroughly ¾ to 1-inch thick
Pat the trimmed steak completely dry and allow it to rest at room temperature for at least 20 o 30 minutes. This will prevent your pan from losing heat quickly and from “shocking” the meat.
Season the steak generously on both sides with salt and pepper. Heat the olive oil in a cast-iron or heavy skillet over medium high heat. When the oil is hot, carefully place the flank steak in the pan and sear it for 4 to 5 minutes on one side, until the bottom is browned - do not move the steak at all.
Flip the steak carefully, reduce the heat to medium, and add the butter, smashed garlic cloves, and fresh thyme to the pan immediately. Hold the pan handle with one hand, use a towel, as it will be very hot, and tilt the pan slightly, use your other hand to spoon the melted, bubbling butter mixture over the steak repeatedly until it is cooked to medium-rare. Note: cooking time will depend on the thickness of your steak–if your steak is 1-inch thick, a medium-rare cook time will take approximately 10 minutes. The best way to check doneness is to use a meat thermometer.
Remove the steak from the pan and allow it to rest on a cutting board for at least 5 minutes. Slice thinly against the grain and serve immediately. Top with the crispy smashed garlic cloves.
Tips for Success:
This butter basted steak goes well with just a simple salad on the side–but you can also bulk it up by serving it with roasted fingerling potatoes and sautéed greens or asparagus.