Name: Pan-Seared Flank Steak with Sriracha-Lime Butter
Total time: 1 h 30 min
Ingredients: 1 (1 1/2- to 1 3/4-pound) flank steak , trimmed; 2 teaspoons kosher salt; 1 teaspoon sugar; 1/2 teaspoon pepper; 3 tablespoons unsalted butter , softened; 3 tablespoons chopped fresh cilantro; 1 tablespoon Sriracha sauce; 1/2 teaspoon grated lime zest plus 1 teaspoon juice; 2 tablespoons vegetable oil

Why This Recipe Works

Flank steak is too long to fit in most skillets, and it’s quite thin, so it often overcooks before the exterior is well browned. The long muscle fibers tend to contract when seared, causing the steak to buckle and resist browning, and flank steak is thicker at one end, so it has a tendency to cook unevenly. We wanted an indoor cooking method that would produce a juicy, well-browned flank steak that was cooked to medium throughout.

We cut the flank into four steaks that would fit neatly in the skillet, but we didn’t put them there right away. Instead, we sprinkled them with salt for seasoning and sugar for browning and baked them in a very low oven until they had reached 120 degrees. Then we seared them in a hot skillet to develop the crust. We flipped the steaks three times, instead of just once, to equalize the contraction of the muscle fibers on each side, which discouraged buckling. After enriching the lean steaks with a flavorful compound butter, we sliced them thinly against the grain for maximum tenderness.

Before You Begin

Open the oven as infrequently as possible in step 1. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again. Slice the steak as thin as possible against the grain.

Instructions

Adjust oven rack to middle position and heat oven to 225 degrees. Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Combine salt, sugar, and pepper in small bowl. Sprinkle half of salt mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with remaining salt mixture. Place steaks on wire rack set in rimmed baking sheet; transfer sheet to oven. Cook until thermometer inserted through side into center of thickest steak registers 120 degrees, 30 to 40 minutes.

Meanwhile, combine butter, 1 tablespoon cilantro, Sriracha, and lime zest and juice in small bowl.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Sear steaks, flipping every 1 minute, until brown crust forms on both sides, 4 minutes total. (Do not move steaks between flips.) Return steaks to wire rack and let rest for 10 minutes.

Transfer steaks to cutting board with grain running from left to right. Spread 1 1/2 teaspoons butter mixture on top of each steak. Slice steak as thin as possible against grain. Transfer sliced steak to warm platter, dot with remaining butter mixture, sprinkle with remaining 2 tablespoons cilantro, and serve.