Pan-Roasted Flank Steak with Garlic-Chile Marinade

Published November 1, 2005.

Why this recipe works:

We wanted to develop a fresh, Southwestern-style marinade without acid for our pan-roasted flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would be a key ingredient in our pan-roasted flank steak… read more

We wanted to develop a fresh, Southwestern-style marinade without acid for our pan-roasted flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would be a key ingredient in our pan-roasted flank steak marinade recipe—the challenge was to infuse Mediterranean flavors (garlic, scallions, and chiles) into the oil and then into the steak. We developed two key steps. First, we minced the aromatics and combined them with the oil in a blender to create a marinade paste. Next, we invented a novel “marinating” technique—prick the steak all over with a fork, rub it first with salt and then with the marinade paste, then let it sit for up to 24 hours.

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Serves 4 - 6

Although it may seem that a 2-pound steak will not fit in the skillet, it will. The steak will initially slope up the sides of the pan, but it will shrink as it cooks to fit the skillet. Resting after pan-roasting this steak is crucial—it allows the steak to continue cooking to the proper temperature (130 degrees for medium-rare) and lets the juices become evenly redistributed throughout the steak.

Ingredients

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