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Pan-Fried Flank Steak

Name: Pan-Fried Flank Steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Pan-Fried Flank Steak
Ingredients: 700g flank steak; 2 tablespoons vegetable oil; 1 teaspoon sea salt; 0.5 teaspoon black pepper; 30g unsalted butter; 2 cloves garlic crushed; 1 sprig fresh rosemary

Pan-Fried Flank Steak is a delicious and quick dinner that provides a tender result when cooked correctly. This cut of beef is lean and takes on flavours very well. It is a great choice for a simple meal that looks impressive. You only need a few basic ingredients to make a high quality steak at home.

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Why pan-fried flank steak is a favourite

This recipe for pan-fried flank steak is ideal for busy weeknights because it cooks very fast. Flank steak is known for its deep beefy flavour and affordable price. When you use a hot pan, you get a beautiful crust on the outside while the inside stays juicy. It is a versatile protein that pairs perfectly with many different side dishes.

Follow these simple steps for pan-fried flank steak

Step 1

Prepare the beef: Take the meat out of the fridge at least 15 minutes before cooking. Use a paper towel to pat the surface dry so it sears properly in the pan. Season both sides of the meat generously with salt and pepper.

Step 2

Heat the pan: Place a heavy frying pan over high heat and add the oil. Wait until the oil is very hot and just starting to smoke. A hot pan is essential to get a good crust on your pan-fried flank steak.

Step 3

Sear the meat: Carefully place the steak in the pan and press it down slightly. Cook for about 3 to 4 minutes on each side depending on the thickness. Add the butter, garlic and rosemary for the last minute and spoon the melted butter over the meat.

Step 4

Rest and slice: Remove the meat from the pan and let it rest on a board for 5 to 10 minutes. This helps the juices stay inside the meat. Always slice the steak across the grain into thin strips to ensure it is tender to eat.

Tips and tricks for pan-fried flank steak

Always cut your pan-fried flank steak against the grain to make sure the meat is not chewy. You can see the long fibres running through the beef, so slice across them rather than with them. Make sure the pan is extremely hot before you start frying to lock in the flavour. If your steak is very thin, it will cook even faster than the suggested time. Using a cast iron pan is the best way to get an even sear across the whole surface.

Do not skip the resting time as this is when the muscle fibres relax. This allows the internal juices to redistribute so they do not run out when you cut the meat. If you prefer more flavour, you can add a little soy sauce or balsamic vinegar to the pan at the very end. Keep the seasoning simple to let the natural taste of the beef shine through.

You may also like seafood platter with mussels, king crab with garlic butter or duck leg traybake.

Ingredients

servings

Adjust quantity

700 g flank steak
2 tablespoons vegetable oil
1 teaspoon sea salt
0.5 teaspoon black pepper
30 g unsalted butter
2 cloves garlic crushed
1 sprig fresh rosemary

Cooking time

Kitchen tools

Large heavy frying pan
Kitchen tongs
Sharp knife
Cutting board

Nutrition information

NUTRITIONper serving

Energy:1841 kJ / 440 kcal
Fat:28 g
- of which saturates:12 g
Carbohydrates:1 g
- of which sugars:0 g
Protein:45 g
Fibre:0 g
Salt:620 mg

Aim for an internal temperature of about 55 degrees Celsius for medium rare results. The temperature will rise a few degrees while the meat rests on the board. Use a meat thermometer to check the thickest part of the Pan-Fried Flank Steak during cooking.

Can I store leftover Pan-Fried Flank Steak in the fridge?

You can keep the leftovers in an airtight container for up to three days. It is delicious served cold in salads or sandwiches the next day. Reheat the Pan-Fried Flank Steak gently if you prefer it warm, but be careful not to overcook it.

How do I slice pan-fried flank steak to make it tender?

You must look for the direction of the muscle fibres and slice across them. Cutting against the grain breaks up the long fibres and makes the meat much easier to chew. This is the most important step for serving this specific cut of beef.