When you are craving a juicy steak, this Seared Flank Steak with Herb Butter is the perfect option. We start by searing flavorful marinated steak and then top it with a delicious herb butter for a company-worthy dinner that is easy enough for a busy weeknight.
If you're looking for a recipe that will impress your guests but is still easy to make, look no further than seared flank steak with herb butter.
The key to making this dish perfect is to sear the steak quickly to create a crispy exterior while still keeping the inside nice and juicy.
Then, simply top the steak with a dollop of herb butter while the steak rests. The result is a flavorful, elegant steak that will please even the most discerning diners. So go ahead and give it a try - your guests will be glad you did!
Ingredients for Making Flank Steak
- Butter: I recommend using unsalted butter to control the salt levels better.
- Fresh Herbs: While I used parsley and basil, you can use your favorite fresh herbs. Rosemary and thyme are great options.
- Lemon Juice: Freshly squeezed lemon juice is best.
- Salt and Pepper: Adjust the salt to your liking.
- Flank Steak: In this recipe, anything between 1 ½ to 2 ½ pounds will work.
- Oil: I like avocado oil for high heat cooking, but you can use your favorite heat-safe oil. If you use olive oil, ensure that it is not extra-virgin due to the low smoke point.
- Soy Sauce: If you are gluten-free, use either gluten-free tamari or coconut aminos. Coconut aminos are the best option if you are keto.
- Seasonings: Garlic powder, oregano, and salt add just the right punch of flavor to this flank steak recipe.
Tips & Tricks
- Use an instant-read meat thermometer to ensure that the flank steak is cooked to your liking.
- If you are cooking flank steak on the Blackstone griddle, I recommend using an infrared thermometer to ensure that the griddle is at the proper temperature.
Flank steak pairs well with most lunch and dinner side dishes. Some of my favorites include caprese pasta salad, Mediterranean quinoa salad, Instant Pot jasmine rice, Dauphinoise potatoes, and cheesy scalloped potatoes.
Frequently Asked Questions
Flank steak is a lean, flavorful cut of beef that is ideal for grilling, griddling, or pan-frying.
The steak comes from the cow's flank, or lower abdominal area, and is usually fairly lean but does have some marbling of fat. This fat gives the steak its rich flavor and also helps to keep it moist during cooking.
One option is skirt steak. Skirt steak is thinner than flank steak, so it tends to cook more quickly. It also has a bit more fat, which means it's extra juicy and flavorful.
Plus, skirt steak is typically less expensive than flank steak, so it's a great option if you're on a budget.
Another good alternative is hanger steak. Hanger steak is often overlooked, but it's very similar to flank steak in flavor and texture.
The main difference is that hanger steak is tougher, so it's best to marinate it for several hours before cooking. But if you do that, you'll be rewarded with a juicy, delicious steak full of flavor.
Sirloin, New York strip steaks, ribeye, and filet mignon are all good alternatives to flank steak.
There are a few things to keep in mind regarding how to make tender flank steak.
First, you should marinate flank steak before cooking to add flavor and help to tenderize the steak.
The best way to cook this cut is to grill it, griddle it, or cook flank steak on the stove over medium-high to high heat. This will help to sear in the natural juices, and it will also create a flavorful crust on the outside of the meat.
Lastly, ensure that you do not overcook flank steak. Most people agree that this steak cut is best served medium-rare.
Tools Needed to Make This Flank Steak Recipe
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- Blackstone Griddle or Cast Iron Pan
- Instant read thermometer
- Food processor
- Infrared Thermometer (for determining the temperature of your griddle or skillet.)
Leftovers can be stored in a sealed container in the refrigerator for up to three days. Leftovers are great in a salad, sandwich, or stir fry.
You can freeze leftovers for up to three months.
How to Make Seared Flank Steak
First, make your butter. (If you want ideas on how to mix up the butter, check out this post on how to make compound butter.)
Combine the butter, fresh herbs, lemon juice, salt, and pepper in a food processor.
Pulse until combined.
Transfer to parchment paper and form into a log. Cover and refrigerate for at least 30 minutes.
Flank Steak Marinade
Next, make the flank steak marinade.
Place it in a shallow dish or plastic bag.
Combine the avocado oil, soy sauce, garlic powder, oregano, and salt in a bowl or mason jar.
Pour over the steak. Allow to sit at room temperature for an hour or refrigerate and marinate overnight.
Blackstone Griddle Flank Steak
To sear flank steak on the Blackstone griddle, preheat the griddle to 450° F. (This should be medium-high heat, but this can vary based on the weather.) Coat the griddle with oil.
Cook the flank steak on the griddle for 9 to 10 minutes until it is lightly charred on both sides and an instant-read thermometer reaches 125° F.
Pan-Seared Flank Steak
Preheat your cast-iron skillet to high heat.
Add oil and cook the steak in a skillet for 5 minutes per side until an instant-read thermometer reaches 125° F.
How to Cut Flank Steak
Allow the steak to rest for 10 minutes before slicing the steak against the grain. Serve sliced flank steak with herb butter on top.
You May Also Like
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- If you love Philly cheesesteaks, you will love this Blackstone griddle Philly cheesesteak recipe! It's easy to make and tastes delicious.
- Making dutch oven corned beef is a great way to enjoy a traditional St. Patrick's Day feast without spending hours in the kitchen. This corned beef recipe is simple to follow and results in a tender and flavorful dish that your family will love.
- You will be blown away by how delicious and easy to make this hanger steak recipe is.
Seared Flank Steak with Herb Butter - Blackstone Griddle or Pan Seared
- ¼ cup unsalted butter at room temperature
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 ½ - 2 ½ pounds flank steak
- ¼ cup avocado oil
- ¼ cup soy sauce or gluten-free tamari
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 ½ teaspoons sea salt
- Oil for cooking
- Combine the butter, parsley, basil, lemon juice, salt, and pepper in a food processor.
- Pulse until well combined. Transfer to a piece of parchment paper and form into a log.
- Refrigerate until 30 minutes before serving.
- Place the steak in a shallow dish.
- Combine the avocado oil, soy sauce, garlic powder, oregano, and salt in a medium bowl.
- Pour over the steak.
- Allow to sit at room temperature for 1 hour or refrigerate up to overnight.
- Preheat the griddle to 450° F. (Medium-high)
- Cook the steak until lightly charred and an instant-read thermometer reads 125° F (for medium-rare), about 9 to 10 minutes, flipping halfway through.
- Transfer to a cutting board and top with half of the herb butter. Allow to rest for 10 minutes. (The steak will continue to rise in temperature to about 130° F.)
- Slice the steak against the grain and top with more herb butter if desired.
- Preheat the skillet to high heat.
- Add additional oil to the skillet if desired.
- Cook for 5 minutes per side until an instant-read thermometer reads 125° F. (If the steak starts to cook too quickly, turn the heat down to medium.)
- Transfer to a cutting board and top with the herb butter. Allow to rest for 10 minutes.
- Slice the steak against the grain and top with additional herb butter if desired.