Pan-Seared Flank Steak Perfection

Pan-seared flank steak is a quick and easy meal that can be prepared in under 20 minutes. Flank steak is a lean, flavourful, and inexpensive cut of beef that is best served rare or medium-rare. The key to a good pan-seared flank steak is to not overcook it and to slice it thinly against the grain to ensure the meat is tender.

Choosing the right cut of flank steak

Quality Over Budget

While flank steak is generally an affordable cut, opting for a higher-quality option can make a significant difference in flavour and texture. Look for USDA Prime or Wagyu flank steaks, which are renowned for their superior flavour and texture. These cuts are worth the extra expense, ensuring a more enjoyable dining experience.

Aging for Enhanced Flavour

When selecting a flank steak, consider choosing cuts that have been aged, either through wet or dry-aging processes. Aging takes several weeks, during which time the steak's flavour and quality are enhanced. This extra step will pay off when it comes to taste and tenderness.

Thickness for Even Cooking

Pay attention to the thickness of the flank steak. For pan-searing, aim for a steak with a thickness of around 1 to 1 ¼ inches. Thicker cuts may require finishing in the oven to ensure even cooking throughout. An unevenly cut steak, with varying thicknesses, will also cook unevenly, so consider cutting it into smaller, more evenly sized steaks before cooking.

Freshness and Appearance

When buying a flank steak, always inspect the packaging for tears or liquid at the bottom of the tray. The meat itself should have a good colour, appearing moist but not overly wet. Cut edges should be even, and the meat should feel firm and cold to the touch. Avoid any packages with ragged edges or discoloured meat.

Marinade for Tenderness

While not mandatory, marinating your flank steak can help improve its tenderness. If you prefer your steak cooked past medium, consider marinating it overnight to break up the muscle fibres and tenderise the meat. This step can make a noticeable difference in the final texture of your pan-seared flank steak.

Marinating the meat

There are many different options for flank steak marinades, but they often include ingredients such as oil, soy sauce, vinegar, lemon juice, mustard, garlic, and black pepper. You can also use a balsamic vinaigrette as a marinade, which will impart a complex flavour and help to tenderise the meat by breaking down the muscle fibres.

When marinating your flank steak, be sure to give the meat enough time to soak up the flavours. The ideal amount of time is 12 hours, but you can leave it for up to 24 hours. If you're short on time, the minimum recommended marination time is 2 hours.

Once your flank steak has finished marinating, you can cook it in a cast-iron skillet on high heat. Be sure to sear each side for 2-3 minutes to get a good crust. Then, move the steak to a cooler part of the grill or reduce the heat and cook it to your desired doneness.

Let the steak rest for 5-10 minutes before slicing it thinly against the grain. This will ensure that the meat is juicy and tender.

Pan-searing techniques

Pan-searing is a great way to cook a flavourful and juicy flank steak without having to fire up the grill. It's a quick cooking method that brings out the flavour of the meat without overcooking it.

To get started, you'll need a cast-iron skillet or a stainless steel pan. You'll also want to use an oil with a high smoke point, such as canola oil, vegetable oil, peanut oil, or avocado oil. Avoid using a non-stick pan, as these are not suitable for high-heat cooking.

Before you begin cooking, remove your flank steak from the refrigerator 30 minutes to an hour ahead of time. Cut away any tough connective tissue on the surface of the steak. Using the tip of a sharp knife, make small cuts into the meat, almost all the way through, at an angle to the grain of the meat. Repeat on the other side, ensuring the cuts are parallel. This process helps to tenderise the meat and prevent it from becoming tough.

Sprinkle both sides of the steak generously with salt and leave it to rest at room temperature for 30-45 minutes. This process helps the steak cook more evenly and promotes a good sear.

When you're ready to cook, preheat your skillet over medium-high heat with a drizzle of oil. Just before adding the steak, sprinkle it with ground black pepper and any other seasonings of your choice.

Place the steak in the hot pan and let it sear for 2 to 3 minutes on each side until well browned. Use tongs to check if it's nicely browned before flipping. After searing both sides, remove the pan from the heat and let the steak continue to cook in the residual heat for 5 to 10 minutes.

Use a meat thermometer to check the doneness of your steak. For a flank steak, it's best to aim for rare or medium-rare to prevent it from drying out. Here are the ideal temperature ranges:

• Very rare: 120°F
• Rare: 125°F
• Medium-rare: 130°F-135°F
• Medium: 140°F-145°F

If the steak isn't done to your liking, return it to medium-high heat for a few more minutes.

Once cooked, remove the steak from the pan and let it rest for about 10 minutes, covered with aluminium foil. Then, cut the meat into very thin slices, slicing against the grain to break up the tough muscle fibres.

Return any juices that come out of the meat to the pan and add a little water. Scrape up any browned bits and let the water boil down, then add a tablespoon of butter to create a sauce.

Finally, plate your flank steak and pour the pan juices over the meat for a delicious, juicy dish.

How to avoid overcooking

Flank steak is a lean cut of meat, so it's important to avoid overcooking it as it can quickly dry out and become chewy. Here are some tips to avoid overcooking your flank steak:

Choose the Right Cut of Meat

When buying flank steak, avoid budget cuts as they may be of lower quality and not give the best cooking results. Look for USDA Prime or Wagyu cuts, which are known for their superior flavour and texture. Also, opt for cuts that are either wet-aged or dry-aged as this process enhances the flavour and quality of the meat.

Marinate the Meat

Marinating your flank steak can help tenderise it and infuse it with flavour. You can use a variety of ingredients for the marinade, such as balsamic vinegar, olive oil, Worcestershire sauce, beef broth, and dried rosemary. Leave the steak in the marinade for at least 30 minutes or even overnight for the best results.

Control the Cooking Temperature

Before cooking, remove the steak from the refrigerator about 30 minutes to 45 minutes beforehand to let it rest at room temperature. When you're ready to cook, heat a cast-iron skillet on medium-high heat with a drizzle of oil. Sear the steak for 2-3 minutes on each side, and then adjust the heat to low to finish cooking to your desired doneness level.

Use a Meat Thermometer

To ensure your flank steak doesn't overcook, use a meat thermometer to check its temperature. For a rare steak, aim for 125°F, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done. Remove the steak from the heat when it reaches about five degrees below your desired temperature as it will continue to cook while resting.

Rest the Meat

After cooking, let the steak rest for about 5 minutes before slicing and serving. This allows the juices to redistribute and prevents them from seeping out onto the cutting board.

Slice Against the Grain

Finally, when slicing your flank steak, cut against the grain or the opposite direction of the muscle fibres. This will make the meat easier to chew and improve its texture.

Serving suggestions

Flank steak is a great option for a weeknight dinner. It is a lean, flavourful, and inexpensive cut of meat that can be transformed into a delicious family meal.

When serving flank steak, it is important to remember that it is a lean cut of meat, so it is best served rare to medium-rare. This will ensure that the meat is juicy and tender.

It is also important to slice the flank steak thinly and against the grain. This will make the meat easier to chew as it breaks up the muscle fibres.

• On its own with a sauce, such as garlic butter, herb sauce, or the pan juices.
• With roasted broccoli and roasted potatoes.
• On top of mashed potatoes.
• With a side of garlic mashed potatoes, microwave corn on the cob, sautéed spinach, snow peas with pine nuts and mint, or roasted beets with balsamic glaze.
• In a steak sandwich, on a toasted hoagie roll with creamy horseradish.
• Sliced and served over a Caesar salad or a steak salad with lemon vinaigrette.
• In fajitas, tacos, or tostadas.

Frequently asked questions