Pan-Seared Flank Steak Perfection

Pan-seared flank steak is a quick, easy, and affordable meal that can be prepared in under 20 minutes. It is a flavourful and juicy cut of meat that is best cooked rare or medium-rare to avoid toughness.

To prepare a flank steak for pan-searing, it is important to first pat the meat dry and season with salt and pepper. Then, heat a cast-iron skillet or heavy-gauge pan over medium-high heat with a drizzle of oil. Once the pan is hot, add the steak and sear for 2-3 minutes on each side. For a thicker steak, it may be necessary to finish cooking it in the oven.

After searing, let the steak rest for 5-10 minutes before slicing thinly against the grain to ensure tenderness.

With its intense flavour and quick cooking time, pan-seared flank steak is a great alternative to more expensive cuts of beef.

Choosing the right cut of flank steak

Firstly, it is important to understand the characteristics of flank steak. Flank steak is a cut of beef from the abdominal muscles of the cow, located behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, known for its bold flavour and chewiness. Due to its leanness and muscle fibres, flank steak can become chewy if overcooked, so choosing the right cut and preparing it properly are crucial.

When selecting a flank steak, start by avoiding budget cuts. Opt for higher-quality options like USDA Prime or Wagyu flank steaks. These cuts are renowned for their superior flavour and texture. Additionally, consider choosing wet-aged or dry-aged flank steaks as the ageing process enhances the flavour and quality of the meat over several weeks.

When purchasing flank steak, always inspect the packaging and the meat itself. Avoid packages with tears or liquid at the bottom. The meat should have a good colour, appearing moist but not excessively wet. Cut edges should be even, and the meat should feel firm and cold.

Before cooking, examine the shape and thickness of your flank steak. If it is unevenly cut, with a thick side and a thin side, it is advisable to cut it into two or four smaller, evenly sized steaks. This ensures even cooking, as thinner steaks will cook faster than thicker ones.

Finally, consider the desired doneness level for your flank steak. Flank steak is best cooked rare or medium-rare to prevent it from drying out. If you prefer your steak more well-done, consider marinating the flank steak overnight to help tenderise it before cooking.

By following these guidelines and choosing the right cut of flank steak, you'll be well on your way to achieving delicious and tender results with your pan-seared flank steak.

Preparing the steak for pan searing

Step 1: Choosing the Right Cut

Start by selecting a suitable cut of flank steak. Look for a long, thin, boneless cut with a thickness of around 1 to 1 1/4 inches. This ensures even cooking and prevents the need to finish the steak in the oven. If your steak is unevenly cut, consider cutting it into two or more pieces to ensure consistent cooking.

Step 2: Tenderizing the Meat

Flank steak has a reputation for being tough due to its lean and muscular nature. To counter this, tenderize the meat by making shallow cuts with a sharp knife. These cuts should be at an angle, following the direction of the grain, and about an inch apart. Repeat this process on both sides of the steak, ensuring the cuts on each side are parallel to prevent accidentally poking through the meat.

Step 3: Seasoning

Pat the steak dry with paper towels to remove any excess moisture. This step is crucial, as moisture can prevent a good sear from forming. Next, season the steak generously with salt on both sides and let it rest at room temperature for 30-45 minutes. Just before cooking, sprinkle ground black pepper and any other desired seasonings on the steak.

Step 4: Preheating the Pan

Towards the end of the resting period, preheat your cast-iron skillet over medium-high heat. Add a drizzle of oil, such as canola, vegetable, peanut, or avocado oil, which has a high smoke point suitable for searing steaks. Make sure the oil is hot and shimmering before adding the steak to the pan.

Pan searing instructions

Pan-Searing Instructions

Preparation

Before you begin, ensure your flank steak is at room temperature. If you have just removed it from the refrigerator, let it sit for 30 minutes. You can use this time to prepare a marinade if you wish, although this is not essential.

If you are using a marinade, place the steak in a shallow dish or ziplock bag and leave it for at least one hour or, ideally, overnight. If you are not using a marinade, you can tenderise the steak by making shallow cuts in the meat with a sharp knife. Make these at an angle, about an inch apart, and ensure they are parallel on both sides of the steak.

When you are ready to cook the steak, sprinkle both sides generously with salt and leave it to rest for a further 30-45 minutes.

Cooking

Preheat a cast-iron skillet on a medium-high heat with a drizzle of oil. Just before you add the steak to the pan, sprinkle it with ground black pepper and any other seasonings of your choice.

Place the steak in the hot pan and sear for 2-3 minutes on each side. If your steak is thicker than 1-1 ¼ inches, you may need to finish it in the oven. If your steak needs a little longer to cook through, turn the heat down to low and cook for another 3-8 minutes.

Resting

Transfer the steak to a clean plate or cutting board and tent with foil. Allow the steak to rest for at least five minutes before slicing.

Serving

Slice the steak thinly, cutting against the grain. This will make the meat more tender.

You can also make a sauce with the meat juices that have collected on the plate while the steak was resting. Simply pour these juices into the pan, add a little water, and scrape up any browned bits. Boil this mixture until it has thickened, then add a knob of butter to make a rich sauce to pour over the sliced steak.

Tips for preventing overcooking

To prevent overcooking your flank steak, there are several tips to keep in mind. Firstly, it is important to note that flank steak is a lean cut of meat, so it is crucial not to overcook it as it can quickly dry out. As a general rule, flank steak should not be cooked past medium-rare or medium. Cooking it past medium will make the steak chewy and less pleasant to eat.

To ensure your steak is cooked to your desired doneness, use a meat thermometer to check its internal temperature. The ideal temperature ranges for flank steak are as follows:

• Medium-rare: 130°F-135°F
• Medium: 140°F-145°F
• Medium-well: 150°F-155°F
• Well-done: 160°F-165°F

If you prefer your steak medium-rare or medium, remove it from the heat when it reaches 5 degrees below your desired temperature, as the steak will continue to cook while resting.

Additionally, consider the thickness of your steak. A thicker steak will take longer to cook, so adjust your cooking time accordingly. For a 1-¼" thick flank steak, searing for 2 to 3 minutes on each side will result in a medium-rare steak.

To further prevent overcooking, you can also try the following:

• Tenderize the steak before cooking by making shallow cuts with a sharp knife. This helps break up the long muscle fibers, making the meat more tender.
• Marinate the steak overnight to help tenderize it and add flavor.
• Cut the steak into smaller pieces before cooking to ensure even cooking, especially if your steak is unevenly cut.
• Use a cast-iron skillet or stainless steel pan for the best searing results.
• Choose an oil with a high smoke point, such as canola oil, vegetable oil, peanut oil, or avocado oil.

By following these tips, you can help ensure that your flank steak is cooked to your desired doneness and prevent overcooking.

Recommended side dishes

A good side dish can elevate your pan-seared flank steak dinner from good to amazing. Here are some options to consider:

• Salads: A good side salad can really complete a steak dinner. Try a traditional Caesar salad, a classic wedge salad with blue cheese, or a Thai flank steak salad. If you're looking for something a little different, a shaved jicama and blood orange salad, a rocket and pear salad, or a strawberry feta salad could be a great option.
• Vegetables: Roasted or grilled vegetables are always a great choice to accompany a steak. Try Mediterranean roasted vegetables, simple Traeger asparagus, or roasted zucchini with Parmesan. If you're looking for something a little heartier, consider beef and broccoli or smothered green beans.
• Starches: Mashed potatoes are a classic side dish for steak, but you could also try roasted mini potatoes, baked sweet potatoes, or even gluten-free pasta. If you're looking for something a little more indulgent, try bacon-stuffed potatoes or twice-baked bacon potatoes.
• Sauces: A good sauce can really take your steak dinner to the next level. Try a bright, herbal chimichurri, a luxurious bacon aioli, or a simple garlic butter.
• Seafood: If you're feeling adventurous, consider pairing your flank steak with seafood. Grilled prawns, fried crab cakes, or miso-baked oysters would all make excellent surf 'n' turf options.

Frequently asked questions