Pan-Seared Flank Steak with Mustard-Chive Butter

Name: Pan-Seared Flank Steak with Mustard-Chive Butter
Yield: Serves 4 to 6
Ingredients: 1 (1 1/2- to 1 3/4-pound), flank steak, trimmed; 2 teaspoons, kosher salt; 1 teaspoon, sugar; 1/2 teaspoon, pepper; 3 tablespoons, unsalted butter, softened; 3 tablespoons, chopped fresh chives; 2 teaspoons, Dijon mustard; 1/2 teaspoon grated, lemon zest plus 1 teaspoon juice; 2 tablespoons, vegetable oil

64 comments

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

Main Courses

Beef

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.

SERVES4 to 6

TIME1½ hours

has video

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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