Name: Pan-Seared Flank Steak with Mustard-Chive Butter
Ingredients: One 1-1/2 to 2-pound flank steak; 2 teaspoons kosher salt; 1 teaspoon granulated sugar; 1/2 teaspoon freshly ground black pepper; 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

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.

Ingredients

Scale

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

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.
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.
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.
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