Flank Steak with Garlic-Anchovy Butter

I am so happy to share these simple solutions to successfully cooking a flank steak for dinner. When I sear flank steak on the stove the long muscle fibers make the steak buckle, and I have a hard time getting an even sear, so I cook it in the oven at a low temperature until it reaches an internal temperature of 120 degrees. This method produces a juicy, well-browned flank steak that is cooked to medium throughout.


To get that beautiful sear on the outside, I heat canola oil in a skillet until it is almost smoking and then sear the steaks to develop the most desirable crust.


My most favorite way to add flavor to a hot steak is by adding a compound butter. As it melts, it becomes sauce-like, adding extra richness and a touch of elegance to simple seared steaks.



Compound Butter Recipe #1

3 tablespoons unsalted butter, softened

1 teaspoon red wine vinegar

¼ teaspoon garlic, minced to paste

1 tablespoons chopped fresh parsley

1 anchovy fillet, rinsed and minced to paste


Compound Butter Recipe #2

1 stick butter

1 shallot, minced

1 garlic clove, minced

1 tablespoon flat leaf parsley, chopped

1 tablespoon fresh tarragon leaf, chopped


Ingredients for steak

1 1/2- to 1 3/4 pound flank steak

2 teaspoons kosher salt

1 teaspoon sugar

½ teaspoon pepper

2 tablespoons vegetable oil


Adjust oven rack to middle position and heat oven to 225 degrees. Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Combine salt, sugar, and pepper in small bowl. Sprinkle half of the salt mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with remaining salt mixture. Place steaks on a wire rack set in a rimmed baking sheet; transfer sheet to oven. Cook until thermometer inserted into thickest steak registers 120 degrees, 30 to 40 minutes.


Heat oil in a skillet over medium-high heat until just smoking. Sear steaks, flipping every 1 minute, until brown crust forms on both sides, 4 minutes total. (Do not move steaks between flips.) Return steaks to wire rack and let rest for 10 minutes.


Transfer steaks to cutting board with the grain running from left to right. Spread 1 1/2 teaspoons butter mixture on top of each steak. Slice steak as thin as possible against the grain. Transfer sliced steak to warm platter, dot with remaining butter mixture and serve.


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© 2018 by Mandy Begley | Leander, Texas

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