Pan Seared Flank Steak recipes
This recipe guides you through creating a perfectly pan-seared flank steak, highlighting techniques for achieving a beautiful crust and juicy interior. It features a simple yet elegant pan sauce made with red wine, shallots, and butter, utilizing the flavorful drippings from the steak. Emphasis is placed on proper searing, crucial resting time for tenderness, and slicing against the grain to ensure a delicious and satisfying main course.
Equipment
- 1 Heavy-Bottomed Skillet preferably cast iron
- 1 Tongs
- 1 Cutting Board
- 1 Chef's knife
- 1 Small Whisk for sauce
Ingredients
Main
- 2 to 4 small pieces of flank steak if you have a large piece, cut it in 2 to 4 individual pieces.
- 1/2 cup of red wine
- 2 small shallots chopped
- salt
- freshly ground pepper
- 3 tablespoons of butter
- 1 tablespoon of olive oil
Instructions
- Pat the flank steak pieces thoroughly dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Chop the shallots finely and set aside.
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until very hot. Add the olive oil.
- Carefully place the seasoned flank steak into the hot skillet, ensuring not to overcrowd the pan. Sear for 3-5 minutes per side for medium-rare, or until a deep brown crust forms. Adjust time for desired doneness.
- Remove the seared steak from the skillet and place it on a cutting board or plate. Tent loosely with foil and let it rest for at least 5-10 minutes. This is crucial for juicy results.
- While the steak rests, reduce the heat to medium. Add the chopped shallots to the same skillet and sauté for 1-2 minutes until softened and fragrant, scraping up any browned bits (fond) from the bottom.
- Pour the red wine into the skillet, scraping up any remaining fond. Bring to a simmer and let it reduce by about half, about 3-5 minutes, to concentrate the flavor.
- Remove the skillet from the heat and whisk in the butter, one tablespoon at a time, until it melts and the sauce emulsifies and slightly thickens. Taste and adjust seasoning if necessary.
- Slice the rested flank steak thinly against the grain into desired portions.
- Serve the sliced flank steak immediately, drizzled generously with the warm red wine and shallot pan sauce.
Notes
For optimal pan-seared flank steak, ensure the meat is completely dry before seasoning generously with salt and fresh black pepper; this promotes a superior crust. A very hot heavy-bottomed skillet, preferably cast iron, is essential for achieving a deep, even sear. Do not overcrowd the pan. After searing to your desired doneness (medium-rare is recommended for tenderness), always rest the steak for at least 5-10 minutes under foil. This allows the juices to redistribute, ensuring a tender and juicy result. For the pan sauce, deglaze the hot pan with red wine, scraping up any fond, then whisk in the chopped shallots and butter until thickened. Slice the flank steak thinly against the grain to maximize tenderness.