Pan-Seared Flank Steak with Sage-Shallot Compound Butter
Flank steak is nice and meaty, but it's quite lean and could use some enriching. Compound butter (simply softened butter combined with flavorful ingredients) is a quick, rich, elegant way to add...
Keywords
- Beef
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Cooling rack
- Oven
- Stove
- Microwave
- Baking sheet
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Measuring spoon
- Paper towel
- Serving platter
Ingredients
- 1 (1½- to 1¾-pound) flank steak, trimmed
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, softened
- 1 large shallot, minced
- ½ teaspoon dried sage
- ¼ teaspoon salt
- ⅛ teaspoon pepper
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