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I Mastered the Perfect Pink & Juicy Flank Steak at Home
Fozia Siraj

Pan-Seared Flank Steak with Garlic Butter, Potatoes, Mushrooms and Asparagus

Pink and juicy flank steak seared in a hot pan, basted with garlic, rosemary and butter, rested and sliced against the grain. Served on golden pan-fried potatoes with mushrooms and asparagus, just like a steakhouse plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 1450
Ingredients Equipment Method Notes

Ingredients
  

For the steak
  • 1.5 lb flank steak about 680 g, taken out of the fridge 30 minutes before cooking
  • 1 tsp salt
  • 1 tsp coarsely crushed black pepper plus extra to finish
  • 1/2 tsp garlic powder optional
  • 1 tbsp oil with a high smoke point
Garlic herb butter
  • 3 tbsp butter
  • 4 garlic cloves lightly crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme optional
For the sides
  • 3 medium potatoes peeled and cut into 1/4-inch (6 mm) rounds
  • 200 g mushrooms halved or thickly sliced
  • 1 bunch asparagus about 250 g, woody ends trimmed
  • 2 tbsp butter or oil
  • salt and black pepper to taste

Equipment

  • 1 Large Ziploc Bag or Shallow Bowl
  • 1 Heavy-Bottomed Skillet or Cast Iron Pan
  • 1 Small Whisk or Fork
  • 1 Tongs

Method
 

Prepare
  1. Take the steak out of the fridge 30 minutes before cooking. Pat it completely dry with kitchen paper, then rub it all over with the salt, crushed black pepper and garlic powder.
  2. Boil the potato rounds in salted water for 4 to 5 minutes, until just tender but still holding their shape. Drain well and let them steam dry.
Cook the sides
  1. Heat the butter or oil in a large frying pan on medium-high heat. Fry the potato rounds in a single layer for 3 to 4 minutes per side, until golden. Season with salt and pepper and move to a plate.
  2. In the same pan, cook the mushrooms for 4 to 5 minutes until browned, then add the asparagus and cook for 3 to 4 minutes, until bright green and just tender. Season and keep warm with the potatoes.
Sear the steak
  1. Heat a heavy cast-iron or thick-bottomed pan on high heat until it is smoking hot. Add the oil and place the steak in the pan. Do not move it.
  2. Sear for 4 to 5 minutes, until a deep brown crust forms, then flip and cook the other side for 3 to 4 minutes. For medium-rare (pink), the thickest part should read 130 to 135°F (54 to 57°C); for medium, 140°F (60°C).
  3. In the last 1 to 2 minutes, lower the heat, add the butter, garlic, rosemary and thyme. As the butter foams, tilt the pan and spoon it over the steak again and again.
Rest, slice and serve
  1. Move the steak to a board and let it rest for 10 minutes. This keeps the juices inside.
  2. Slice thinly against the grain, at a slight angle.
  3. Arrange the potatoes, mushrooms and asparagus on a plate, lay the steak slices on top, spoon over the garlic butter from the pan and finish with extra crushed black pepper.

Notes

  • Slice against the grain: flank steak has long fibres. Cutting across them is what makes every slice tender.
  • Do not move the steak while it sears; the crust needs direct contact with the hot pan.
  • No thermometer? Press the centre: medium-rare feels soft and springy, like the base of your thumb when you lightly touch thumb and index finger together.
  • Thicker steak: after searing, finish it in a 350°F (175°C) oven for 5 to 8 minutes until it reaches your preferred temperature.