Searing flank steak how to#

Let it sit for about 10 minutes (you can cook the other half while you’re waiting).

Remove the steak from the pan and transfer it to a surface to rest.

The internal temperature for medium rare should be 125☏ to 130☏. Flip the steak with a fork or tongs and cook the other side just the same.

Cook your steak without budging it or moving it around, 3 to 4 minutes per side for medium rare, depending on how thick your steak is.

Brush off the excess marinade from one of the steak halves and add it to your pan (it shouldn’t be particularly wet when it goes in, otherwise the searing process will get slowed down).

Heat your frying pan over medium-high heat until hot, add the remaining 2 tablespoons of oil, and heat until the oil shimmers (you want it just on the verge of smoking).

Let the steak sit uncovered at room temperature for 20 minutes. Pour the marinade over both pieces, rubbing it in with your fingers on all sides.

Cut the flank steak in half against the grain (that is, make your cuts perpendicular to the striated lines you see in the meat), so it will fit on the plate one half on top of the other.

Combine Worcestershire, mustard, 1/4 cup of the oil, measured salt, and pepper in a shallow nonreactive dish and mix well.1 1/2 pounds flank steak, trimmed of fat and sinew.1/2 teaspoon kosher salt, plus more as needed.

Searing flank steak how to#

For more, see How to Make the Best Flank Steak or How to Pan Fry Steak. We recommend making a large amount and using the leftovers for a steak sandwich recipe. For this easy seared flank steak recipe, equal parts of Worcestershire sauce, Dijon mustard, and olive oil form a flavorful marinade.