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Dinner This Week

Dinner This Week: Simple Seared Flank Steak

This week’s menus include Pan-Seared Flank Steak, Roasted Shrimp, and Three-Cup Chicken for dinner in an hour or less.
By Published Oct. 26, 2018

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Pan-Seared Flank Steak with Brussels Sprout Salad

Game Plan: Use the time that the flank steak is in the oven to prepare all of the ingredients for the salad – this includes slicing the Brussels sprouts, pickling the shallots, and crisping the bacon. After the steaks have been seared and are resting, rewarm the bacon in the skillet for a minute or two and then proceed with assembling the salad.

To produce well-browned Pan-Seared Flank Steak, we first cut a single steak into four individual steaks so that they fit neatly in a skillet. We then slowly bake the steaks before searing to ensure that all the pieces are evenly cooked to medium-rare. Our Brussels Sprout Salad uses a warm bacon vinaigrette to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Quick-pickled shallots add pops of flavor and sliced almonds add crunch.

Printable Shopping Lists: Pan-Seared Flank Steak and Brussels Sprout Salad

Dinner 2: Garlicky Roasted Shrimp with Quinoa Pilaf

Game Plan: Start off by brining the shrimp. While they soak, toast the quinoa and then cook the pilaf. As the pilaf simmers, get the shrimp ready for the oven, but don't broil them until the quinoa is fully cooked. Once the quinoa is off the heat, go ahead and broil the shrimp.

To keep our Garlicky Roasted Shrimp plump and moist, we brine the shrimp briefly and then broil them in their shells. The shells brown quickly in the heat of the oven and transfer roasted flavor to the shrimp. To develop nuttiness in our Quinoa Pilaf, we toast the grains in a dry skillet before adding liquid. We then season the pilaf with boldly flavored ingredients such as chipotle chiles and cumin.

Printable Shopping ListsGarlicky Roasted Shrimp and Quinoa Pilaf 

Dinner 3: Three-Cup Chicken with Sautéed Baby Bok Choy

Game Plan: Both recipes call for cooking in a 12-inch nonstick skillet. If you only have one nonstick skillet, a traditional skillet or a large Dutch oven can be used to cook the chicken. Once the scallion whites are added to the chicken, you should start steaming the bok choy.

These two recipes share many ingredients, which streamlines preparation. Our Three-Cup Chicken calls for marinating boneless, skinless chicken thighs in soy sauce and sherry along with a touch of brown sugar for sweetness. Lightly coated in a mixture of soy and chili-garlic sauces, Sautéed Baby Bok Choy is lightly steamed to soften the stems before being quickly sautéed.

Printable Shopping ListsThree-Cup Chicken and Sautéed Baby Bok Choy


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.