Pan-Seared Flank Steak with Mustard-Chive Butter

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Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV

Flank steak has it all: rich, beefy flavor; lean meat; and a reasonable price tag. Its one downfall? It only seems to work on the grill.

SERVES 4 to 6

TIME 1½ hours

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WHY THIS RECIPE WORKS

Flank steak is too long to fit in most skillets, and it’s quite thin, so it often overcooks before the exterior is well browned. The long muscle fibers tend to contract when seared, causing the steak to buckle and resist browning, and flank...

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