This past March, Julie from the food blog The Little Kitchen shared a recipe for flank steak with chimichurri butter. As soon as I saw her post I knew I had to make it. In fact, if I remember correctly, I made it for dinner that very night! (PS: Julie is super sweet and cute and I want to take her home in my pocket. And also make her cook dinner for me. Do you mind, Julie?)

So, Julie’s recipe is wonderful. The marinade was perfect and the chimichurri butter was delish! Be warned – the herbed butter packs a lot of flavor, a little bit goes a long way! Please visit Julie’s site to get the recipe for the marinade and for the chimichurri butter. You will not be disappointed.

I used Julie’s recipe for the chimchurri butter to top the steak. I didn’t have the Land O’ Lakes butter/olive oil mixture she made it with, so I used half butter and half olive oil and it came out great!

Today I wanted to highlight the technique Julie used for cooking the flank steak because the steak came out perfectly and the texture was amazing. I know summer has started and we’re all itching to use the grill, but you don’t need the grill for this recipe, which means you can make it any time of year! You do need a grill pan, however. If you don’t have a non-stick grill pan, I recommend it. I love mine and use it all the time to grill chicken!

So, the flank steak. This technique is pretty much foolproof! I just wish I had taken photos of the steak after I cut it so you could see the beautiful color inside, but you’ll just have to take my word for it. It was gorgeous!

Cooking Flank Steak

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

I learned this technique from Julie at The Little Kitchen.

Author: Jane Maynard

Ingredients

• Marinated Beef Flank Steak
• Olive or vegetable oil
• Grill pan

Instructions

1. Marinate the flank steak at room temperature for about half an hour before cooking. If necessary, cut the steak in half so that the pieces fit in your grill pan. Use your favorite marinade! I loved the marinade that Julie used and shared on The Little Kitchen. Scrumptious!
2. Heat the grill pan on medium high for about 5 minutes.
3. Drizzle the pan with a swig or two of olive or vegetable oil and rotate pan to spread the oil around.
4. Add steak to the pan, sort of moving the steak around for a few seconds at the beginning to spread the oil evenly beneath the surface of the steak.
5. Cook on each side for about 3 minutes. Then, cook on each side for 1 more minute per side.
6. Remove from pan and let rest for 5 minutes before cutting. Cut steak into slices, against the grain, and serve!

3.2.2646

OTHER RECIPES YOU MAY LIKE:

• Chicken Fried Steak
• Cooking a New York Strip Steak
• Cooking the Perfect Steak

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Calphalon Unison Non-Stick 12-Inch Round Griddle Pan
• Wusthof Classic Chef’s Knife
• Epicurean Kitchen Series Cutting Board