Pan-Seared Beef Flank Steaks

I’ve never been a huge beef eater. I usually prefer seafood or pork when given the option, and steak especially has never been on the top of my list. But we get a Butcher Box subscription package every month, and I’m teaching myself some new recipes and techniques for all that meat.

That’s how I’ve learned that I really do like beef. Not in large quantities, but when it’s cooked well it’s pretty amazing. Here’s just one of the ways I love to prepare our steaks, and I hope you love it too!

2 10-oz beef flank steaks
Olive oil
Your favorite steak seasoning blend

1. Preheat your oven’s broiler. Move the rack to the highest position you can and still get a skillet in.

2. In a cast iron skillet, heat 2 Tbsp olive oil.

3. When pan and oil are hot, liberally season one side of the steaks and place that side down in the skillet. Sear for two minutes.

4. Season the second side of the steak and flip. Sear for two minutes.

5. Using a pair of tongs, sear the edges of the steak until no longer pink or gray. Sear for one minute per side.

6. When steaks are completely seared, put the skillet in the oven, as close to the broiler as possible without it touching. Keep the door cracked open and broil for two minutes. No longer or it will be overdone. Flip steaks and broil for 1-2 more minutes.

7. Remove steaks from oven and allow to rest for 4-5 minutes before serving. Steaks pictured here are served with sweet potato/cauliflower tots.


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