Pan-Seared Flank Steak with Sriracha-Lime Butter

Name: Pan-Seared Flank Steak with Sriracha-Lime 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 cilantro; 1 tablespoon, Sriracha sauce; 1/2 teaspoon, grated lime zest plus 1 teaspoon juice; 2 tablespoons, vegetable oil

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Appears in Cook's Illustrated September/October 2015

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

Pan-Seared Flank Steak with Sriracha-Lime Butter

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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