Pan-Seared Flank Steak with Mustard-Chive Butter

Let’s call this the year of topping our steaks with super-flavorful compound butters, like this mustardy chive number here.  It takes a good steak to a great steak and a great steak to restaurant-quality level.This method of pan-searing steak makes this a year-round recipe, and produces a beautifully brown crust across the entire steak. Cutting the flank steak into four equal pieces ensures you can fit the meat into the skillet and conveniently portions that large, uneven piece of meat into individual steak servings.

Because flank steak is a tougher, more fibrous cut of meat, it’s absolutely crucial you slice it into thin slices (even thinner than the photos here) and against the grain.  I always get myself confused about the grain, but it’s especially easy to find in flank steak because it’s so prominent. In the photo below, you can see the large grain of the meat running horizontally; just cut across that to shorten the muscle fibers and it will produce a juicy, tender piece of meat.

I saw this made one Saturday morning on America’s Test Kitchen and had to try it immediately. Here’s a link to the original (paywall alert).

You could also throw use the same method of preparing the steaks and throw this on the grill if you really want to take advantage of summer grilling.  No one would be mad about that either…

I’ll take my steak anyway I can get it…except well-done.

Pan-Seared Flank Steak with Mustard-Chive Butter

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• Author: Amanda
• Yield: 4 to 6 servings

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Description

Here’s a year-round steak recipe-no grilling required! Cut flank steaks into 4 smaller, equal-sized steaks and pan sear to medium-rare/medium in a ripping hot cast-iron skillet.  Top with a mustard-chive compound butter for a full flavor explosion.

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Ingredients

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• One 1-1/2 to 2-pound flank steak
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper

MUSTARD-CHIVE BUTTER:

• 3 tablespoons butter, at room temperature
• 3 tablespoons finely chopped fresh chives
• 2 teaspoons Dijon mustard
• Zest and juice of 1/2 lemon, plus halved lemons for garnish, if desired
• 2 tablespoons grapeseed or vegetable oil
• Flaky sea salt, such as Maldon

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Instructions

1. Adjust the oven rack to the middle position and preheat to 225°.  Cut the steak in half lengthwise and each half in half again to create 4 (almost) equal-sized steaks.  Pat the steaks dry with paper towels.  Combine the 2 teaspoons kosher salt, sugar and 1/2 teaspoon pepper together in a small bowl and sprinkle all over the steaks, pressing gently to adhere.  Place the steaks on a wire rack set inside a rimmed baking sheet and transfer to the oven.  Cook for 30 to 40 minutes, until an instant-read thermometer reads 120° in the thickest part of the steak.
2. In the meantime, combine the butter, 1 tablespoon chives, Dijon mustard, lemon zest and lemon juice in a small bowl and stir to thoroughly combine.  Set aside.
3. Heat the oil in a 12-inch (preferably cast-iron) skillet over medium-high heat.  When smoking, add the steaks, flipping every 1 minute, until a brown crust forms, about 5 to 7 minutes total depending on the thickness of the steak.  Remove the steaks to a wire cooling rack and let rest for 10 minutes.  While the steaks are resting, sear the halved lemons for about 1 to 2 minutes, until golden brown and juicy.
4. Thinly slice the steaks against the grain.  Spread some of the butter mixture on top of each steak and sprinkle with the remaining 2 tablespoons chopped chives.  Season with flaky sea salt and pepper before serving, if desired.  Serve with the grilled lemon halves.

Notes

Inspiration: Pan-Seared Flank Steak with Mustard-Chive Butter on americastestkitchen.com

• Category: Beef