Panfried Flank Steak
Patience is the secret to this recipe: If the pan is sufficiently heated, a dark crust will form to seal in the juices perfectly.
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.saveur.com.
Cooking tools:
- Cast iron skillet
- Saucepan
- Stove
- Paper towel
- Serving platter
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Tongs
- Garlic press
Ingredients
- 2 tbsp. butter
- 3 cloves garlic, peeled and crushed
- 3 tbsp. olive oil
- 1 tbsp. finely chopped curly parsley
- 1 (1 1/2-lb.) piece flank steak, about 3/4" thick
- Salt
- freshly ground pepper
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