Salt and Pepper Flank Steak

Got a craving for steak? It doesn’t have to be the weekend for you to enjoy it. Serve our flank steak on its own with a baked potato and green beans on the side, or slice it up and serve atop a salad, in a taco, or on a sandwich.

  • Serves 4
  • Active time 10 minutes
  • Total time 20 minutes

Ingredients

  • 1 package MOINK flank steak
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper

Cooking instructions

Thaw the steak.

Cook according to one of the following methods.

In the oven:

  1. Arrange the oven rack 5 inches from the broiler.
  2. Line a baking sheet with aluminum foil.
  3. Place in the oven and preheat the broiler. (Allowing the pan to heat up along with the oven ensures nice browning on the meat.)
  4. Rub the steak with olive oil and sprinkle with salt and pepper.
  5. Carefully remove the preheated pan from the oven and add the steak.
  6. Broil for 6 to 8 minutes or to desired doneness.
  7. Let the steak rest 10 minutes before slicing against the grain.

On the grill:

  1. Preheat the grill to medium-high heat until hot.
  2. Rub the steak with olive oil and sprinkle with salt and pepper.
  3. Grill, covered with the grill lid, 6 to 8 minutes, or to desired doneness, turning once.
  4. Let the steak rest 10 minutes before slicing against the grain.

On the stovetop:

  1. Heat the oil in a large skillet (we prefer cast-iron) over medium-high heat.
  2. Sprinkle the steak with salt and pepper.
  3. Add the steak to the pan and cook 3 to 4 minutes or until browned.
  4. Turn and cook 3 minutes longer or to desired doneness.
  5. Let the steak rest 10 minutes before slicing against the grain.

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