GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

This Flank Steak Oven Recipe is so smooth and perfect for busy weeknights. An affordable flank steak is portioned and cooked fast in a traditional cast iron pan and expanded to eating place pleasant with a short and delicious garlic butter sauce.

This flank steak recipe starts offevolved with a 2 pound flank steak. I normally buy mine from Costco in a two p.c. and freeze the second flank steak to use in my other flank steak recipes Sheet Pan Steak Fajita Recipe or Grilled Carne Asada.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

HOW TO COOK DINNER FLANK STEAK
Begin by slicing the flank steak into 4 equal portions. this is a splendid manner to serve an cheaper steak dinner, and it cooks so speedy it’s best even on a busy weeknight!

CAST IRON SKILLET STEAK
For this recipe, use a good old-fashioned cast iron pan. Sear the seasoned flank steaks quickly on both sides, then transfer them to the oven for a very short amount of time to finish cooking. Finally, while the steaks are resting, whip up a delicious pan sauce that will take the steak from simple to restaurant style.

GARLIC BUTTER SKILLET FLANK STEAK OVEN RECIPE

INGREDIENTS:

  • 2 pound flank steak
  • kosher salt and freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 3 tablespoons butter divided
  • 3 cloves garlic minced
  • 3/4 cup dry white wine I used chardonnay
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.
  2. Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper. 
  3. In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
  4. Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer. 
  5. Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.
  6. Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
  7. Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.
  8. Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed. 
  9. Slice flank steak portions against the grain, spoon sauce over slices and serve. 

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