Roger's Special Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs brown sugar, 1 tbs fresh lemon juice, minced 3 garlic cloves, 1 tsp black pepper and 1 tsp kosher salt. Whisk until sugar dissolves and mixture is homogenous.

Marinate steak

Place the 1 lb flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, massaging to coat evenly. Refrigerate and marinate for at least 45 minutes and up to 6 hours. Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

Sear and cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 5 minutes). Pat the steak dry with paper towels (reserve marinade). Add 1 tbs oil to the pan and swirl. When oil is shimmering, place steak in pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium and continue cooking for 2–5 minutes per side depending on thickness and desired doneness (target 125–130°F / 52–54°C for medium-rare). While finishing, spoon some of the reserved marinade into the pan and allow to bubble for 30–45 seconds to glaze the steak—do not use marinade that has not been boiled on the finished steak without cooking it first. Transfer steak to a cutting board and tent loosely with foil.

Rest and slice

Let the steak rest for 8–10 minutes so juices redistribute. Slice against the grain into 1/4-inch thick slices for maximum tenderness.

While the steak rests, make the compound butter. In a small bowl combine 4 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp lemon zest, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Mix thoroughly until smooth and evenly distributed. Spoon the butter onto a small piece of plastic wrap, roll into a log and chill briefly if desired, or simply form into a small disk. When ready to serve, place 1–2 tbs of compound butter on top of the sliced steak so it melts into the meat.

Roast potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, salt and pepper. Spread on a rimmed baking sheet cut-side down and roast 20–25 minutes until golden and tender, turning once halfway through.

Sauté green beans

While potatoes roast, heat a medium skillet over medium heat with a drizzle of oil. Add trimmed green beans (8 oz) and sauté 4–6 minutes until bright and crisp-tender. Add 1 minced clove of garlic, 1/2 tsp salt and 1/4 tsp pepper in the last minute, tossing to coat. Remove from heat.

Plate and garnish

Arrange sliced steak on warm plates, top with a pat (about 1–2 tbs) of compound butter so it melts. Add roasted baby potatoes and sautéed green beans. Sprinkle 1 tsp chopped fresh parsley over the plate and serve with lemon wedges.