Pan-Seared Flank Steak with Herb Sauce
Steak dinner, but make it weeknight-friendly. That was our Test Kitchen's goal in developing this recipe for Seared Flank Steak with Zesty Herb Sauce. With just 30 minutes of active time, this dish is a shockingly easy way to make any night feel special.
Ingredients
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½ cup plus 1 tablespoon extra-virgin olive oil, divided
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1 (1½- to 2-lb.) flank steak (about ¾ inch thick), trimmed
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2 teaspoons kosher salt, divided
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1 ½ teaspoons black pepper, divided
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1 cup packed fresh flat-leaf parsley
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½ cup packed fresh cilantro leaves
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1 medium shallot, coarsely chopped (about ¼ cup)
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2 ½ tablespoons red wine vinegar
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1 large garlic clove
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Hot roasted potatoes, for serving
Directions
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Heat a 12-inch cast-iron skillet over medium-high. Add 1 tablespoon of the oil to skillet, and swirl to coat. Sprinkle both sides of steak evenly with 1½ teaspoons of the salt and 1 teaspoon of the pepper. Cook steak in hot skillet, flipping about every 2 minutes, until a thermometer inserted in thickest portion of meat registers 125°F (for medium-rare), 5 to 7 minutes. Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest 10 minutes.