Flank Steak

Flank Steak


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]

A great steak needs to be cooked just to medium-rare and finished with a nice salt. I like to use Sel Gris (course gray salt) for finishing steaks because it’s the perfect salt for hearty and meaty foods.

  • 1 Pound Flank Steak
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • Freshly Ground Pepper
  • 2 Finger Pinch of Sel Gris For Finishing
  1. In a large-size pan or cast iron skillet, heat olive oil and butter on a medium-high heat. Lightly pepper both sides.
  2. Once pan is hot and butter has melted, add steak and let cook for 3 to 4 minutes on each side, until medium-rare.
  3. Transfer steak to cutting board and let rest for 15 minutes, until cooled slightly.
  4. To serve, slice steak against the grain, transfer to serving plate, and sprinkle with two finger pinch of sel gris. Serves 4
  5. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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