Seared Flank Steak

Serves: 4

Your rating: None (5 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Try this option at home, or look for our pre-seasoned Natural Express meat, poultry and seafood options at your PCC.

Ingredients

Sauce

Steak

Preparation

Sauce

Smash and chop garlic into a paste. Place parsley, cilantro and garlic in a glass or stainless steel bowl and add red pepper flakes, cumin, salt, paprika and vinegar. Whisk well. Add olive oil and whisk again to incorporate. Add pepper, taste and adjust seasonings as desired.

Steak

Salt and pepper the steak and let it rest at room temperature. Heat a large cast-iron grill pan on medium-high heat. When skillet is hot, brush pan with oil and immediately place the steak down. Sear for 5 to 7 minutes. Turn and finish on the other side for 4 to 5 minutes.

Remove steak from heat to a cutting board and tent with foil. Let it rest for several minutes before slicing. Cut slices against the grain on the bias. Pour sauce over slices and serve.

Recipe by Lesa Sullivan, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: beef, grilling

Comments

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I have made this so many

I have made this so many times since I learned it in Lesa's class. Very simple and highly recommended

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