Pan-Seared Flank Steak with Mustard-Chive Butter
SERVES4 to 6
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...