Pan-Seared or Grilled Marinated Flank Steak Recipe

Succulent, tender, and packed full of flavors, this pan-seared flank steak recipe is a dream come true for meat lovers. Its secret lies in a flavorful marinade that not only delivers taste but also ensures the steak is beautifully tenderized. The searing technique locks in juices and creates a delicious crust on the outside.

Photos of Pan Seared Flank Steak Recipe

For this recipe, you may need to look for two specific ingredients if they're not already in your kitchen: the flank steak and ground coriander seeds. Flank steak is a flavorful cut from the abdominal muscles of the cow that benefits from marinating and quick cooking at high heat. Ground coriander seeds, a spice made from the dried seeds of the coriander plant, add a subtle citrusy flavor. These can be found in the spice aisle.

Ingredients for the Pan-Seared Flank Steak

Honey: A natural sweetener that helps balance the salty soy sauce and adds a subtle sweetness to the marinade.

Soy sauce: This fermented sauce provides umami flavor and a rich color.

Garlic: Garlic gives an aromatic and slightly spicy flavor to the marinade.

Ground coriander seeds: These seeds add a warm, nutty, and slightly citrusy flavor that complements the steak.

Cayenne pepper: Cayenne pepper adds a spicy kick to the recipe.

Flank steak: This meat cut is lean and flavorful, becoming very tender after marinating and quick cooking.

One reader, Crysta Crowell says:

This pan-seared flank steak recipe is a game-changer! The marinade infuses the meat with incredible flavor, and the searing technique locks in all the juiciness. It's a simple yet impressive dish that's perfect for a special dinner. I highly recommend trying it out!

Crysta Crowell

Mastering the Art of Pan-Searing Flank Steak

How to marinate the steak: Mix honey, soy sauce, minced garlic, ground coriander seeds, and cayenne pepper in a gratin dish. Place the steak in the dish, turning it to coat all sides with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

How to sear the steak: Heat a grill until very hot or preheat a heavy aluminum or cast-iron skillet over high heat. Place the steak on the hot grill or skillet, cook over high heat for 1½ minutes on each side to sear the meat and give it a well-browned exterior.

How to serve the steak: Cut the steak on the diagonal into very thin (⅛-inch) slices and serve with the marinade on very hot plates.

How To Make Pan-Seared or Grilled Marinated Flank Steak

Put together a delicious dinner with this flank steak marinated in a flavorful mix of honey, soy sauce, and spices. Cook it in the grill or over the stove.

Preparation: 10 minutes

Cooking: 40 minutes

Marinate Time: 1 hour

Total: 1 hour 50 minutes

Serves:

Ingredients

1tbsphoney
2tbspsoy sauce
6garlic clove
½tspground coriander seeds
¼tsp.cayenne pepper
1flank steak,about ¾-inch thick

Instructions

Mix all the ingredients together, except for the steak, in a gratin dish large enough to hold the flank steak. Place the steak in the dish, turning it to coat all sides with the marinade.
Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour.
At cooking time, heat a grill until very hot, or preheat a heavy aluminum or cast-iron skillet or saucepan for at least 5 minutes over high heat until it is very hot.
Prewarm the oven to 180 degrees F.
Remove the steak, reserving the marinade in the gratin dish.
Place the steak on the hot grill or skillet, cook over high heat for 1½ minutes, turn, and cook for 1½ minutes on the second side to sear the meat and give it a well-browned exterior.
Return the meat to the marinade, and place it, uncovered, in the warm oven to “relax” and continue cooking in its own heat for at least 10 minutes and up to 40 minutes.
Cut the steak on the diagonal into very thin ⅛-inch slices.
Serve with the marinade on very hot plates, and enjoy!

Nutrition

Calories: 111.26kcal
Fat: 4.31g
Saturated Fat: 1.75g
Monounsaturated Fat: 1.75g
Polyunsaturated Fat: 0.21g
Carbohydrates: 6.40g
Fiber: 0.29g
Sugar: 4.40g
Protein: 11.71g
Cholesterol: 34.34mg
Sodium: 467.80mg
Calcium: 26.50mg
Potassium: 227.34mg
Iron: 1.04mg
Vitamin A: 2.34µg
Vitamin C: 1.56mg

Expert Advice for Perfectly Pan-Seared Flank Steak

When searing your flank steak, ensure your pan is extremely hot before adding the meat. This will help to create a beautiful, caramelized crust on the steak, locking in the juices and enhancing the flavor. Additionally, when slicing the steak, always cut against the grain. This breaks up the muscle fibers, making the steak easier to chew and more enjoyable to eat.

Time-Saving Tips for Making Pan-Seared Flank Steak

Prep ahead: Marinate the flank steak the night before to save time on the day of cooking.

Quick sear: Use a hot grill or skillet to quickly sear the steak, saving time while still achieving a delicious crust.

Thin slices: Cutting the steak into thin slices allows for quicker cooking and serving, making the meal more efficient.

Substitute Ingredients For Pan Seared Flank Steak Recipe

honey - Substitute with maple syrup: Maple syrup has a similar sweetness and viscosity to honey, making it a suitable replacement in this recipe.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami-rich flavor, making it a great substitute in this recipe.
garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, adding a unique twist to the dish.
ground coriander seeds - Substitute with cumin: Cumin offers a warm, earthy flavor that can complement the dish in a similar way to coriander.
cayenne pepper - Substitute with paprika: Paprika can provide a mild heat and a rich, smoky flavor, adding depth to the dish without overwhelming it.
flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile to flank steak, making it a suitable substitute for this recipe.

Plating Ideas for a Delicious Steak Dinner

Elevate the plating: When presenting the pan-seared flank steak, focus on creating an elegant and visually appealing presentation. Arrange the thinly sliced steak in a fan shape on the plate to showcase its texture and color.
Incorporate vibrant colors: Introduce a pop of color to the dish by adding a vibrant element such as a sprinkle of microgreens or edible flowers to enhance the overall visual appeal.
Utilize negative space: Embrace the concept of minimalism by allowing some negative space on the plate to draw attention to the star of the dish - the succulent pan-seared flank steak.
Garnish with finesse: Add a final touch of finesse by drizzling a delicate swirl of the reserved marinade around the plate, creating an artistic and flavorful finishing touch.
Emphasize precision: Pay attention to the placement of each component on the plate, ensuring that every detail is meticulously arranged to reflect the culinary expertise behind the dish.
Highlight the marbling: Showcase the marbling of the flank steak by placing it on a sleek, dark-colored plate to create a stunning contrast and emphasize the quality of the meat.
Incorporate texture: Complement the tender flank steak with a textural element such as a small mound of creamy mashed potatoes or a quenelle of silky puree to elevate the overall dining experience.
Embrace asymmetry: Emphasize the artistry of the presentation by embracing asymmetry, allowing the natural beauty of the dish to shine through in an organic and visually captivating manner.

Essential Kitchen Tools for Perfectly Seared Flank Steak

Grill or Skillet: A grill or skillet is used to sear the flank steak, giving it a well-browned exterior and locking in the flavors.
Gratin dish: A gratin dish is used to marinate the flank steak, allowing it to absorb the flavors of the marinade.
Plastic wrap: Plastic wrap is used to cover the marinating steak and prevent any spills or contamination in the refrigerator.
Oven: The oven is prewarmed to 180 degrees F to finish cooking the steak after searing, ensuring it is cooked to the desired level of doneness.
Knife: A sharp knife is used to cut the cooked flank steak into thin slices for serving.

Storing and Freezing Pan-Seared Flank Steak for Later

Let the pan-seared flank steak cool to room temperature before storing or freezing. This will prevent condensation from forming and affecting the texture of the meat.
Wrap the cooled steak tightly in plastic wrap or aluminum foil, ensuring that no air pockets remain. This will help prevent freezer burn and maintain the quality of the meat.
If storing in the refrigerator, place the wrapped steak in an airtight container or resealable plastic bag. Properly stored, it will keep for up to 4 days in the fridge.
For longer storage, place the wrapped steak in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container or bag with the date and contents for easy reference.
When frozen, the flank steak will maintain its best quality for up to 6 months. However, it will remain safe to eat beyond this time if stored at a consistent temperature of 0°F (-18°C) or below.
To thaw the frozen steak, transfer it from the freezer to the refrigerator and allow it to defrost slowly overnight. This method ensures that the meat thaws evenly and minimizes the risk of bacterial growth.
Once thawed, consume the steak within 2 days for optimal flavor and texture. Do not refreeze the steak once it has been thawed, as this can negatively impact its quality and safety.
If you need to use the frozen steak more quickly, you can thaw it in cold water. Place the sealed bag containing the steak in a bowl of cold water, changing the water every 30 minutes to ensure it remains cold. The steak should thaw within 1-2 hours, depending on its size and thickness.

How To Reheat Leftover Pan-Seared Flank Steak

Preheat your oven to 350°F (175°C). Place the leftover flank steak on a baking sheet and cover it loosely with aluminum foil. Heat the steak in the oven for about 10-15 minutes, or until it reaches your desired level of doneness. This method helps to retain the steak's moisture and prevent it from drying out.
If you prefer a quicker reheating method, you can use a microwave. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Microwave the steak on high for 30-second intervals, checking the temperature after each interval. Be careful not to overheat the steak, as it can quickly become tough and rubbery.
For a crispy exterior, reheat the flank steak in a skillet over medium-high heat. Add a small amount of olive oil or butter to the pan and sear the steak for 1-2 minutes on each side, or until it's heated through and has a nice crust. This method works best if the steak is sliced before reheating.
If you have a sous vide machine, you can use it to reheat your leftover steak. Place the steak in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to a temperature slightly lower than your desired doneness (around 130°F or 54°C for medium-rare) and submerge the bag in the water bath. Heat the steak for about 30 minutes, or until it's warmed through.
To maintain the flavor and moisture of your leftover flank steak, consider slicing it thinly and using it in other dishes, such as steak sandwiches, salads, or stir-fries. This way, you can quickly heat the steak by tossing it in with other ingredients, minimizing the risk of overcooking or drying out the meat.

Fascinating Facts About Flank Steak

The pan-seared flank steak recipe is a delicious and easy way to prepare a flavorful and tender steak. It's a great dish to serve for a special occasion or a simple weeknight dinner. The marinade, with its combination of honey, soy sauce, garlic, coriander, and cayenne pepper, adds a perfect balance of sweet, savory, and spicy flavors to the steak. This recipe is a fantastic way to enjoy a juicy and succulent flank steak that's packed with delicious flavors. Plus, it's a great option for those who love a good steak but want to try something different from the usual grilling method.

Is Pan-Seared Flank Steak Budget-Friendly for Home Cooks?

The cost-effectiveness of this pan-seared flank steak recipe is quite high. The ingredients are relatively affordable and readily available, making it a great option for a household. The flavor and tenderness of the steak make it a worthwhile investment. On a scale of 1-10, I would rate this recipe an 8 for its balance of cost and quality. The approximate cost for a household of 4 people would be around $20-$25, making it a reasonable and satisfying choice for a family meal.

Is Pan-Seared Flank Steak Healthy or Unhealthy?

The pan-seared flank steak recipe is relatively healthy, but there are a few aspects that could be improved:

The recipe includes honey and soy sauce, which add flavor but also contribute to the overall sugar and sodium content of the dish. However, the amounts used are relatively small, so the impact is minimal.
Flank steak is a lean cut of beef, which is a good source of protein and iron. It is also lower in fat compared to other cuts like ribeye or sirloin.
The marinade ingredients, such as garlic and coriander, offer potential health benefits. Garlic is known for its anti-inflammatory and immune-boosting properties, while coriander may aid in digestion and blood sugar control.
The cooking method of pan-searing and finishing the steak in the oven helps to retain moisture and prevent overcooking, which can lead to the formation of harmful compounds.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of honey and soy sauce in the marinade or opt for low-sodium soy sauce to decrease the sugar and sodium content.
Include a side of colorful, nutrient-dense vegetables like roasted broccoli, bell peppers, or a mixed green salad to balance out the meal.
Use a heart-healthy oil with a high smoke point, such as avocado oil or grapeseed oil, for searing the steak.
Experiment with additional herbs and spices in the marinade, such as rosemary or thyme, to boost flavor without relying on salt or sugar.
Limit the serving size of the steak to 3-4 ounces per person, and fill the rest of the plate with vegetables and whole grains for a well-rounded meal.

Editor's Opinion: Why Pan-Seared Flank Steak is a Winner

This pan-seared flank steak recipe is a delightful combination of sweet, savory, and spicy flavors. The marinade of honey, soy sauce, garlic, coriander, and cayenne pepper infuses the steak with a rich and complex taste. The searing method ensures a beautifully caramelized exterior while keeping the interior tender and juicy. The final touch of serving the steak with the marinade adds an extra layer of flavor. It's a simple yet elegant dish that is sure to impress your guests. Enjoy!

Enhance Your Pan Seared Flank Steak Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with a dollop of butter.

Grilled Asparagus: Tender asparagus spears grilled to perfection and drizzled with a balsamic glaze.

Roasted Brussels Sprouts: Crispy Brussels sprouts roasted with bacon and a touch of maple syrup for a sweet and savory flavor.

Delicious Alternatives to Pan-Seared Flank Steak

Grilled Lemon Herb Chicken: Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs before grilling to perfection.

Mango Salsa Fish Tacos: Top grilled fish with a refreshing mango salsa and serve in warm tortillas for a delicious and light meal.

Roasted Vegetable Quinoa Salad: Toss roasted vegetables with cooked quinoa, fresh herbs, and a zesty vinaigrette for a nutritious and flavorful salad.

Creamy Mushroom Risotto: Cook Arborio rice with sautéed mushrooms, onions, and garlic, then finish with a creamy touch for a comforting and satisfying risotto dish.

Appetizers and Desserts to Complement Your Pan-Seared Flank Steak

Appetizers:

Stuffed Mushrooms: These savory stuffed mushrooms are filled with a flavorful mixture of herbs, cheese, and breadcrumbs, creating a perfect bite-sized appetizer for any occasion.

Caprese Skewers: These colorful skewers feature fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze for a refreshing and elegant appetizer option.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and tangy flavors of a classic strawberry cheesecake, topped with fresh strawberry slices and a drizzle of strawberry sauce for a delightful and refreshing treat.

Why trust this Pan Seared Flank Steak Recipe:

This recipe guarantees a succulent and flavorful flank steak through a tantalizing marinade of honey, soy sauce, and aromatic garlic. The blend of ground coriander seeds and a hint of cayenne pepper adds depth and heat. The method of searing the steak to perfection ensures a caramelized exterior and a juicy interior. Trust in the expertise of this recipe to deliver a mouthwatering dining experience that will leave your taste buds craving for more.

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FAQ:

How long should I marinate the flank steak?

I recommend marinating the flank steak for at least 1 hour in the refrigerator to allow the flavors to infuse into the meat.

Can I use a different cut of steak for this recipe?

While flank steak works best for this recipe, you can also use skirt steak or hanger steak as alternatives.

Can I cook the steak on a stovetop instead of a grill?

Yes, you can cook the steak on a stovetop using a heavy aluminum or cast-iron skillet or saucepan over high heat. Preheat the skillet for at least 5 minutes until it is very hot.

Should I let the steak rest after cooking?

Yes, it's essential to let the steak rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and tender result.

Can I adjust the level of spiciness in the marinade?

Absolutely! Feel free to adjust the amount of cayenne pepper in the marinade to suit your preferred level of spiciness.