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SKILLET FLANK STEAK WITH GARLIC BUTTER


Ingrédiénts
  • 16 ouncés flank stéak
  • 1/2 téaspoon salt
  • 1/4 téaspoon péppér
  • 1 tabléspoon olivé oil
  • 3 tabléspoons unsaltéd buttér
  • 2 clovés garlic mincéd

Instructions
  1. Séason flank stéak with salt and péppér on éach sidé (usé moré salt and péppér as désiréd). Sét asidé.
  2. In a sauté pan ovér médium-high héat, add olivé oil. Whén hot and shimméring, add flank stéak with tongs and allow to séar for 2 and 1/2  minutés on thé first sidé. Whén flipping your stéak with tongs, if it is séaréd propérly, it will pull away éasily from thé pan.
  3. Flip stéak and séar for an additional 2 and 1/2 minutés. For a 1 and 1/4" flank stéak (liké picturéd) this will givé you a médium-raré flank stéak. Add additional timé as néédéd for a thickér or moré wéll-doné stéak.
  4. Cooking timés for a stéak will vary baséd on thé thicknéss, sizé, and shapé of your stéak. For bést succéss, I suggést a méat thérmométér. You'll want to rémové your stéak from thé pan whén thé témpératuré réachés 5 dégréés bélow your désiréd donénéss. Thé stéak will continué to cook slightly whilé it is résting.........................
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