Pan-Seared Flank Steak with Sriracha-Lime Butter
Appears in Cook's Illustrated September/October 2015
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...