Stovetop flank steak is an easy way to cook steak when you don’t have access to an outdoor grill. Which is the case for me! Well, to be honest, we do have a grill, but it’s always been my husband’s domain because it involves charcoal and other things that I’ve never really wanted to learn how to do. So when he wants a steak that I cook, it’s usually on the stovetop!
How to prep the meat:
Flank steak is not a thick cut of meat, you know the kind you might find in a fancy steak house. It’s from the abdomen of the cow and is on the thin side and very fibrous. Meaning there is a lot of muscle tissue that runs through the meat making it very tough.
I have learned that unless it’s marinated or cut a certain way it’s just not tender. It’s less expensive than most cuts of beef and can be kinda tricky to cook properly if you don’t know how to. So with extensive research and trial and error, I think I have figured out an easy method that anyone can accomplish.
Marinade or not?
Many people marinade flank steak to help tenderize it. I decided to skip the marinade and go for a special way to prep the meat prior to cooking. Some like to use a meat tenderizer which I found did help with cooking the meat evenly, but it was so flat that it didn’t feel like a steak to me.
Fun Fact!
When the muscle fibers of the steak are heated up they shortened and that’s what makes the meat tough. I learned that if you cut through some of the muscle tissue prior to cooking this helped it stay tender through the cooking process. Cutting the fibers also helps the meat keep its shape a little better and not curl up so much resulting in a tender piece of meat!
So follow along with my step-by-step instructions and I’ll show you how to cut the meat so you too can enjoy a tender flank steak!
What kind of pan should you use to make this stovetop flank steak?
The one thing I do recommend using is a cast iron pan if you have it. If not, a stainless steel one works too. I would shy away from a nonstick pan, but if that’s all you have then know that you won’t achieve as dark a sear on the meat when cooked this way.
Let’s score the meat!
Using the tip of a sharp knife make small slits about an inch apart. The cuts should be at an angle in the same direction as the grain on the meat. Then flip it over and repeat. You want to make sure that the cuts on this side run in the same direction as the cuts on the first side.
Season the flank steak:
All you need for seasoning is kosher salt, black pepper, and dry mustard. If you don’t have dry mustard feel free to try regular yellow mustard or even a little dijon would work as well. After you season, then rub 1 tablespoon of softened butter all over. Repeat on the other side.
Time to cook!
Like I mentioned earlier, use a cast iron pan and heat it up over high heat. You want to make sure the pan is nice and hot. Sprinkle a little water in the pan, if it bubbles up right away it’s probably good to go.
Next, carefully place the steak in the pan, pushing it down to make sure it got in contact with the pan. You’re going to sear the steak for about 3 minutes until nice and brown.
Using tongs, check to see if it’s ready to be flipped. Once flipped, continue cooking on the other side for about 3-4 minutes until it’s browned on that side as well.
Turn off the heat and let the steak continue to cook for 5-10 minutes using only the residual heat from the pan. If you’re not using a cast iron pan then you’ll keep the heat on low.
After the allotted time, check the internal temperature of the meat using a meat thermometer. 125 for rare and 130 for medium-rare. In my opinion, flank steak should be served rare to medium-rare otherwise it can get too dry.
Let the meat rest!
If the steak is done to your likeness remove from the pan and place it on a cutting board or cookie sheet and cover it with foil. Let the meat rest for 10 minutes. It’s important not to skip this step. All of the juices that escape during cooking need a chance to go back into the meat. “Resting” is when this happens! So allow this extra time.
How to cut the flank steak:
Using a sharp knife, cut the steak across the grain into thin pieces. If you don’t know which way the grain is, it’s the lines that run down the steak. In a flank steak it’s pretty obvious so don’t cut with the grain cut across it. This cuts through the muscle fibers making them even more tender.
I like to place all the sliced meat on a big platter. Then I top it with my homemade chimichurri sauce.
Stovetop Flank Steak
Flank steak is a very lean cut of beef and is full of flavor. With my special way of scoring the meat prior to cooking it comes out tender and so delicious. It's cooked on the stove-top and ready in under 30 minutes.
Ingredients
- 1- 1 1/2 pound flank steak
- Salt & Pepper
- 2 tsp (divided) Dry mustard
- 2 tbsp softened butter
for Chimichurri Sauce:
- 1/2 bunch Flat leaf parsley, finely minced
- 2 large cloves garlic, finely minced
- 2 tbsps red wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup extra virgin olive oil (or more if needed to thin out)
Instructions
1. Remove meat from the refrigerator about 30 minutes before you want to cook it so it comes to room temperature.
2. Using the tip of a sharp knife make small slits about an inch apart. The cuts should be at an angle in the same direction as the grain on the meat.
3. Flip over steak and repeat on the other side. Make sure the cuts on this side run in the same direction as the cuts on the other side.
4. Sprinkle with salt, pepper, and 1 tsp dry mustard. Then rub 1 tbsp of butter all over.
5. Flip over and repeat on the other side.
6. Heat a large cast-iron pan over high heat.
7. Place steak in a hot pan and let sear for about 3 minutes until browned. Pushing down to make sure all the meat has contact with the pan.
8. Use tongs to check if it's ready to be flipped, then when ready flip and continue searing on the other side for an additional 3-4 minutes.
9. Turn off the heat and let the steak continue to cook for 5-10 minutes using the residual heat from the pan. *If you are not using a cast iron pan, turn the fire to low and cook this way instead.
10. Check for doneness! 125 degrees for rare, 130 for medium-rare. Flank steak is best served rare or medium-rare otherwise it can tend to dry out and get tough.
11. When done to your liking, remove steak to a cutting board and let rest for 10 minutes covered in foil.
12. Thinly slice the meat at an angle across the grain. Cutting in this direction helps tenderize the meat and break through some of the muscle fibers.
For serving lay the sliced meat out on a serving platter and if desired drizzle with Chimichurri sauce.
Instructions for Chimichurri Sauce
Combine parsley, garlic, vinegar, red pepper, salt, and pepper in a bowl and stir to combine. Add olive oil and stir again. Add more oil if you want a thinner consistency. Serve and enjoy!
Notes
This method of prepping the flank steak is specific to the stovetop. I would not recommend doing the small cuts if you plan to use a traditional grill. I would consider a marinade instead to tenderize the meat prior to cooking it.
