How to make flank steak - What's cooking with Paula Deen?

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Start with a 3 to 5-pound flank steak and season it generously with salt and black pepper.

Place the seasoned steak on a plate and refrigerate it for about 1 hour to allow the flavors to soak in.

You can cook the steak on a grill pan indoors or over charcoal outside.

Cook the steak for a total of about 10 minutes for medium-rare, flipping it halfway through.

If using a grill pan, sear the steak and rotate it once to create crisscross grill marks.

After about 5 minutes, flip the steak over and sear the other side, rotating it again for grill marks.

Prepare a brown garlic butter sauce by melting a stick of butter with 6 cloves of diced garlic on low heat until it turns a light golden brown.

Once the butter and garlic are golden brown, add in 1/2 cup of fresh chopped parsley and mix well.

After the steak has cooked, let it rest for 10 minutes before slicing it against the grain to ensure tenderness.

Plate the sliced flank steak and pour the brown garlic butter sauce over it before serving.

Cooking Techniques

Equipment Needed

Spice Level: