Description
This Garlic Butter Skillet Flank Steak is a simple yet flavorful recipe that combines the rich taste of garlic butter with perfectly seared flank steak, finished in the oven for optimal tenderness. Ideal for a quick and satisfying meal, it features a smoky paprika seasoning and fresh herbs, delivering a juicy and aromatic main course.
Ingredients
Scale
Steak and Seasoning
- 1 1/2 pounds flank steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Cooking and Garnish
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme or rosemary (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the steak after searing.
- Season the Steak: Pat the flank steak dry using paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, and smoked paprika for balanced flavor and subtle smoky heat.
- Sear the Steak: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the flank steak and sear for 2 to 3 minutes on each side until a deep brown crust forms, which locks in the juices and develops flavor.
- Add Garlic Butter: Reduce the heat to medium. Add the unsalted butter and minced garlic to the skillet. As the butter melts, spoon the fragrant garlic butter over the steak continuously for about 30 seconds to infuse it with rich, garlicky flavor.
- Roast in Oven: Transfer the skillet with the steak to the preheated oven. Roast for 5 to 8 minutes depending on the thickness of the steak, aiming for your preferred level of doneness—medium-rare to medium is recommended for the best tenderness.
- Finish with Herbs: Remove the skillet from the oven and sprinkle chopped fresh parsley and optional thyme or rosemary over the steak, adding a fresh herbal note.
- Rest and Slice: Let the steak rest for 5 to 10 minutes to allow juices to redistribute. Then, slice thinly against the grain to ensure each bite remains tender and juicy before serving.
Notes
- Flank steak is best served medium-rare to medium for optimal tenderness.
- Always slice against the grain to keep the meat juicy and easy to chew.
- For extra flavor, add a splash of lemon juice or balsamic vinegar to the garlic butter in the pan before roasting.
