Peppered Flank Steak
- Season your steak on both sides with salt, garlic powder, black pepper, and red pepper flake. Then allow the steak to rest at room temperature until the potatoes have about 15 minutes left to cook.
- Heat a grill pan or saute pan to medium heat, then add your oil to the pan. Immediately add your steak to the pan following the oil. Allow the steak to cook for approximately 3-4 minutes. Then flip your steak and cook for another 3 minutes.This should cook a ½ inch thick flank steak to about medium-rare. If you like your steak cooked a little more, you could cover the steak with a lid in the last 3 minutes, this will cook the steak to medium. Or cover your steak the entire time to cook to medium-well.
- Once the steak is cooked to your liking remove it from the pan, place on a large piece of tin foil, then completely wrap the steak in the tin foil to rest for about 10 minutes
- After 10 minutes your steak should be done resting, and juices will have been absorbed into the meat. Remove it from the tin foil, and slice the steak into bite-sized strips, then serve!
This Peppered Flank Steak is a quick and easy way to prepare just about any cut of steak, not just the flank steak. Give it a try the next time you have a craving for a steak!
If you know you are going to be reheating the steak later, I always recommend slightly under-cooking the steak the first time. This will then allow you to finish cooking the steak when you are reheating it, without it turning rubbery or overcooked.
This steak will last in the fridge for up to 6 days.
I am not a big fan of steak being frozen after being cooked, I find that without any type of sauce it gets very dry when you defrost it and reheat it. I would not recommend this recipe as being freezer-friendly.