Pan-Seared Flank Steak
Pan-Seared Flank Steak with Spicy Marinade
Flank steak takes just minutes to prepare and is really tasty and tender when marinated and prepared properly. One of my favorite things to use to marinate a steak like this is any leftover sauce I've made for a recent stir-fry. This flank steak I marinated in my Spicy Pork Sir-fry sauce. It was so good!
I love reinventing with left overs, that's how I earned my title "The Leftover Queen" Just because you've already eaten some of it doesn't make it bad. So many wonderful ingredients are in fact the leftover from some other cooking process, like a great stock. Whenever I have leftover sauces I try to find the next thing they can go into because they are so convenient and often provide a greater flavor profile than mixing fresh ingredients together because the flavors had time to bloom and get happy.
After marinating for at least 2 hours or overnight, bring the steak to room temperature then pan sear over medium high heat for 6 minutes. Turn the steak over and sear for 5-6 more minutes.
Now use tongs or another utensil to push gently on the top of the steak to see how firm it feels. Hold your hand out palm up and push on the pad of your palm just below your thumb. It should feel about the same. It might take a few more minutes depending on the thickness of your flank steak.
Tip: When the steak feels like the firmness of the palm of your hand beneath your thumb it's time to take the steak out of the pan and let it rest on a cutting board. Cover it with foil and let the steak rest for at least 8 minutes or for as long as you like. The steak should be medium rare at the center and more medium towards the ends. Be sure to slice the steak thinly and across the grain as shown in the picture below.
Following this simple recipe is a breeze. The exterior will be beautifully caramelized and the steak will be juicy and flavorful.
I like to use a cast iron pan to sear my flank steak. If you use cast iron, heat it thoroughly before adding the steak so you can hear it sizzle when it hits the pan.
I served this spicy marinated flank steak with some reheated leftover jasmine rice and a sprinkle of black and white sesame seeds. Just add a green salad and this dinner is made in no time.
My husband likes to use these leftovers to make quesadillas for lunch.
Of course this flank steak could be used for many different meals. I like to use it to make tacos, burritos, fajitas or a big steak salad.
Tip: Save any leftover stir-fry sauce you have for marinating something. Yum!
Please leave me a comment about the leftover's you love to reinvent with.
I'd love to hear from you!
Cheers!
~Melisa
Pan-Seared Flank Steak with Spicy Marinade
Ingredients
One flank steak (2 to 2 1/2 pounds)
1/4 to 1/2 cup left over stir-fry sauce from a Spicy Pork Stir-Fry
Full Recipe for Spicy Pork Stir-fry sauce:
1/4 cup Dark soy
1/4 cup Black vinegar
3 Tablespoons Sugar
1 1/2 teaspoons Sesame oil
1/3 cup water
1 Tablespoon cornstarch
1 1/2 teaspoons fried chili paste
1/2 cup coconut water (not Coconut Milk)
Method
After marinating for at least 2 hours or overnight, bring the steak to room temperature then pan sear over medium high heat for 6 minutes. Turn the steak over and sear for 5-6 more minutes.
With tongs or another utensil, push gently on the top of the steak to see how firm it feels. Now hold your hand out palm up and push on the pad of your palm just below your thumb. It should feel about the same. It might take a few more minutes depending on the thickness of your flank steak.
When it feels like the firmness of the palm of your hand beneath your thumb, take the steak out of the pan and let it rest on a cutting board. Cover it with foil and let the steak rest for at least 8 minutes or for as long as you like. The steak should be medium rare at the center and more medium towards the ends. Be sure to slice the steak thinly and across the grain as shown above.
