Small Pan Seared Flank Steak
This small pan seared flank steak recipe makes two servings of tender, herby beef. Make it two different recipes to make back to school so easy. Serve once with potatoes and vegetables and another time as an easy snack box.
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Servings: 2 people
Equipment
- Small bag or container with lid
- 2 cutting boards
- knife
- Small bowl
- measuring spoons and cups
- Cast iron skillet
- tongs
Ingredients
- 1 ½ Tablespoons finely chopped fresh herbs like rosemary, thyme, oregano, parsley
- ½ teaspoon kosher salt
- ⅛ teaspoon onion powder
- 1 ½ Tablespoons neutral oil canola, coconut, other with a high smoke point
- ½ pound flank steak
- cooking spray
- 1 cup chopped potatoes cut into ½ inch cubes
- 1 cup chopped vegetables like carrot, zucchini, cauliflower, broccoli, etc
- ½ cup water
Instructions
- Finely chop fresh (washed) herbs to get 1 ½ Tablespoon total. Add to small bowl. Add ½-3/4 teaspoon kosher salt and ⅛ teaspoon onion powder to herbs. Stir.
- Spoon out 1 Tablespoon of herb mixture, add to bag or container to marinade the flank steak. Add 1 ½ Tablespoons neutral oil to herbs. Mix. Add ½ pound flank steak. Coat flank steak with herb and oil mixture. Close bag or container and refrigerate for 2 hours to overnight.
- About ½ hour before serving dinner, preheat pan over medium high heat. Prepare potatoes and vegetables on a clean cutting board. Cut potatoes into ½ inch pieces to make about 1 cup of potatoes. Cut vegetables to even size, about 1 inch or so.
- Once pan is hot, add potatoes and ½ cup of water to the pan. The water will help cook the potatoes evenly. Cook, tossing occasionally for about 15-20 minutes, or until potatoes are soft. Add more water if needed.
- Once potatoes are soft, let remaining water boil off. Push potatoes off to the side and spray bottom with cooking spray. Add marinated flank steak and oil to pan (only add it at beginning of cooking so it cooks through). Add 1 cup vegetables. Spread everything out evenly.
- Cook flank steak about 3 minutes on each side. Until it's 145 degrees F in the center.
- Toss vegetables to evenly brown them, and coat them with herb/oil mixture.
- Let flank steak rest about 5-10 minutes before cutting into it, against the grain.
- Enjoy.
Notes
- You can use 1 ½ Tablespoons of fresh herbs or 1 ½ teaspoons dried herbs.
- Neutral oil suggestions: canola oil, safflower oil, avocado oil, coconut oil are all good neutral oils that have a high smoke point and won't burn.
- If you don't have time to marinate the beef, just sprinkle 1 Tablespoons fresh herbs or 1 teaspoon dried herbs on both sides of the flank steak. Cook it in some oil still, this will help prevent the herbs from burning.
- Serve with potatoes, pasta, or another grain/starch.
- Serve with your favorite vegetables. If you like very soft vegetables, you can add them with the potatoes earlier on.
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