9oz Flank Steak Recipe

Temper and season steak

Remove the flank steak from the refrigerator at least 30 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Finish in pan

Turn heat to medium-low, add 1 tablespoon butter, 1 smashed garlic clove and 1 sprig thyme to the pan. Spoon butter over the steak (basting) for 1–2 minutes until internal temperature reaches 125–130°F (rare-medium rare) or 135°F for medium—adjust to preferred doneness. Remove steak to a cutting board to rest for 8–10 minutes tented loosely with foil.

Make jus

While steak rests, pour off excess fat leaving any browned bits. Return pan to medium-high, add 1/4 cup red wine to deglaze, scraping browned bits with a wooden spoon. Reduce by half (~1–2 minutes). Add 1/2 cup beef demi-glace, bring to a simmer and reduce to a glossy sauce, about 2–3 minutes. Swirl in remaining 1 tablespoon butter off heat. Taste and adjust seasoning. Keep warm.

Prep potatoes: If using small new potatoes, halve or quarter to uniform 1–1.5 inch pieces. Parboil in salted water for 7–9 minutes until just tender when pierced with a knife. Drain and let steam-dry for 1–2 minutes.

Crisp potatoes: Heat a large skillet over medium-high and add 2 tablespoons olive oil. Add the potatoes cut-side down in a single layer (work in batches if needed). Let cook undisturbed 4–6 minutes until bottoms are golden and crisp. Toss and continue to crisp another 4–6 minutes, turning occasionally so edges brown.

Finish with lemon and herbs: Reduce heat to low, add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Remove from heat and stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and keep warm.

Blanch and sauté: Bring a pot of salted water to a boil. Blanche broccolini for 1 minute until stems are bright green and slightly tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry. Heat a skillet over medium, add 1 teaspoon olive oil, add broccolini, season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Sauté 2–3 minutes until heated through and slightly caramelized on tips. Keep warm.

Make basil verde: In a blender or food processor combine 1 cup packed basil leaves, 1/4 cup flat-leaf parsley, 1/2 clove garlic, 1 teaspoon rinsed capers, 1 teaspoon lemon juice, 3 tablespoons olive oil, 1/8 teaspoon red pepper flakes and 1/4 teaspoon kosher salt. Pulse until a loose, bright green sauce forms. Adjust consistency with an extra teaspoon of olive oil or a splash of water if too thick. Taste and adjust salt and lemon.

Make agrodolce: In a small saucepan over medium heat add 1 teaspoon olive oil. Add 1 large thinly sliced shallot and sauté 2–3 minutes until softened but not browned. Add 2 tablespoons red wine vinegar, 1 teaspoon brown sugar and 1 tablespoon water. Simmer gently 2–3 minutes until liquid becomes syrupy and shallots are translucent. Season with 1/8 teaspoon kosher salt. Remove from heat and let cool slightly.

Slice steak: After resting, slice the flank steak thinly against the grain into 1/4-inch slices.

Plate: Spoon a tablespoon or two of jus onto the plate as a base. Fan sliced steak over the jus. Arrange a portion of crispy lemon potatoes and broccolini alongside. Drizzle 1–2 teaspoons basil verde over the steak and potatoes (reserve some for the guest to add). Spoon 1–2 teaspoons of shallot agrodolce over the steak slices or to the side as a bright sweet-tangy garnish.

Finish and serve: Garnish with an extra parsley sprig or microgreens if desired. Serve immediately while steak and potatoes are hot.