Easy Seared Flank Steak

Easy Seared Flank Steak

1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
6 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
And so on.

  • Step number 1. Combine Worcestershire, mustard, 1/4 cup of the oil, measured salt, and pepper in a shallow nonreactive dish and mix well.
  • And now, 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. Pour the marinade over both pieces, rubbing it in with your fingers on all sides. Let the steak sit uncovered at room temperature for 20 minutes.
  • After it, 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). 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).
  • Courtesy of: https://www.chowhound.com/recipes/easy-seared-flank-steak-31401

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