Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
AwfulMarinade stuck to skillet, such a mess. Better off just dipping steak in mustatd.
I’m sorry this was a disappointment to you. When you say the marinade stuck to the skillet, do you mean the dry mustard, pepper, and butter? Did it stick to the skillet, or just plain burn? May I ask what kind of skillet you were using?
great recipe! simple but effective! thank you for the details with cooking timing and I think the cuts in the steaks really help to the flavors to permeate better. I added compound butter to it and had a great medium rare steak!
It is my opinion flank is way better and easy to find, Hanger if you like well or medium well is very tough but be cooked to a rare, or rare medium at the most, ask your butcher they will tell you the same. And for the person that said they bought a price cut and a prime flank and a prime brisket, yow dat was a ton of bucks. But Flank dats da way to go.Good directions iron skillet da way to go or a stainless steel not a non stick skillet, as my old associate James Jimmy Beard: “Good Eating”
sorry I could not understand your language
This recipe is our family favorite. We now have Flank Steak Fridays. It’s so easy and soooo good.
Hi Myrtha, oh I love the sound of Flank Steak Fridays! I’m so glad you like the recipe.
This is anonymous, right?
Because I don’t want anyone in real life to know that I just literally licked the pan.
This was so delicious. I could have eaten the entire steak myself (I stopped myself, don’t worry!) I made it just as written but also added a few dashes of Worcestershire sauce to the sauce. Who knew flank steak could be so incredible?
I’m struggling with the rational behind poking the meat to “break up the long fibers”. Since we’re going to be cutting this meat, after cooking against the fiber, what possible use does poking the meat as you have suggested, serve?
I get what you are saying–it is an atypical step in a flank step recipe. Now I’m really curious to try it myself!
But as a longtime flank steak fan, I think the purpose is twofold: to have a jump start on shortening those long muscle fibers, because there’d be micro-cuts already in the cooked flank steak after you slice it against the grain. And also maybe the flank steak cooks a little faster and more evenly in the skillet, since the heat can penetrate a little into the interior of the meat. And she points out this poking technique is not suitable for grilling, only searing in the pan.
In any case, if you skip the pre-pokes, you’ll still wind up with a beautiful flank steak. Thanks for reading and cooking with us!
also and a must the herbs and butter are now rubbed into the meat ,,,also a top sirloin and other less tender steaks I would do the same ,,,
I cooked this in my long time loving cast iron as recommended, instead of butter, i used my honey bbq sauce by WF’s (diet dressing brand) that I used for quick marinade.Then i followed to a “T”, OHHH Honey, this is the quickest, flavorist, tenderest, moistest, scrumptious piece of meet EVER!!! Thanks sooo much for this recipe!Truly bringing meat to room temp prior to cooking is KEY. Yum!Thanks!
That sounds yummy however an entirely new recipe.
Followed the receipe, simple and delicious.
Easy, quick and yummy!
Can’t wait to try this tonight, sounds great! Is it possible to make this ahead of time and reheat? Do you have any suggestions on what would be the best way to reheat, on a low oven for a few minutes maybe?
It was perfect and so easy.
This method was easy, fast and the meat stayed tender. Very tasty.
Hands down, the best flank steak I’ve had! My husband is a big flank steak fan but I always thought it was too tough. Making the small cuts and letting the butter seep in during the frying is perfect. And do not skip the pan sauce!! Simply delicious.
Turned out great, added sliced mushrooms while making the sauce. Definitely will be making again.
Simple and great!
One of the best recipes I’ve found online…ever! I was thrilled that the flank steak didn’t have to be marinated and could be prepared inside the house on the stove rather than outside on the grille. The flavor was spectacular. Thank you so much for sharing this.
Didn’t think it could be this easy but came out great!
Cooked flank steak via this recipe and it turned out very good. I cooked it for 3 1/2 mins per side and let it sit out on a cool surface with the aluminum tent covering the case iron skillet for 6 mins. It was 130 degrees F. and medium rare. We were very pleased with the favor! Thank you.
Best simplest recipe I’ve ever ran across for flank steak. Outstanding delicious succulent tender follow the recipe except for the butter I used vegetable oil as a little rub after I seasoned it used a cast iron pan perfect use the aluminum foil rested file the instructions to the T and you will have the best flank steak ever