My mother raised 6 kids (all born within 8 years) on my dad’s teacher’s salary. Which means she is the master of efficiency in the kitchen.
The Key To Making Juicy, Tender Flank Steak
This is her favorite method of preparing flank steak! The trick is to put little knife pokes in the meat, breaking up some of the long muscle fibers. When I asked about the juices running out of the meat, it’s not really an issue as the meat is cooked rare, and whatever juices do come out get reduced in the pan and served over the meat.
For the Best Flank Steak, Pan Fry
You wouldn’t want to cook flank steak this way on a grill, as you wouldn’t be able to catch the juices. Also, grilled meat should be marinated first. (For that see our grilled, marinated flank steak recipe.)
Alternatives to Flank Steak
Other steaks work well on the stovetop, too. Try Pan-Fried London Broil or Skirt Steak.
How To Store and Reheat Leftovers
Refrigerate leftover sliced flank steak, tightly covered, for 4 to 5 days. Steak is best reheated slowly over low heat in the oven. Reheat flank steak in a 350°F covered in foil until it reaches 110°F. Use leftovers in Steak Salad with Lemon Vinaigrette or fajitas.
The Best Sides for Flank Steak
Garlic Mashed Potatoes Microwave Corn on the Cob Easy Sauteéd Spinach Snow Peas With Pine Nuts and Mint Roasted Beets With Balsamic Glaze
Cut away any tough connective tissue on the surface of the steak. Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other. Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat. Rub 1 tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and another tablespoon of butter. Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes. If the steak isn’t done enough to your liking, return the steak and pan to medium high heat for a few minutes. Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.
