Recipe
Brown butter flank steak with chimichurri sauce
Ingredients
For the steak
- 1 ¼ lbs. flank steak
- 2 Tbsp. Tin Star Foods brown butter
- 1 tsp. salt
For the sauce
- 1/2 clove elephant garlic (or 2 cloves regular garlic), minced
- 1/2 cup fresh parsley, finely chopped
- 2 Tbsp. fresh oregano, finely chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp. red pepper flakes
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
Directions
Place steak on a cutting board and pat dry, removing as much moisture as possible. Sprinkle both sides of the steak with salt and let stand until for 1 hour at room temperature.
While the steak is resting, add the garlic, parsley, oregano, oil, vinegar, and red pepper to a mixing bowl. Stir to combine, and season with salt and pepper to taste.
Heat a cast-iron skillet on high. Using a digital instant-read thermometer, bring the pan temperature between 400–450º (because we're using brown butter with a smoke point of 450º, we do not want to exceed that temperature, but we also want our pan to be hot enough to get a good sear with a decent outer crust.)
When the steak and pan are nearly ready, spread the brown butter on the steak. Using a pair of stainless steel tongs, lay the steak, butter side down, into the cast-iron pan.
Cook the steak on high for 4–5 minutes, at which point there should be a brown and crispy crust. Once we have that delicious looking brown color, flip the steak and sear the other side. If the butter begins smoking, turn down the heat to medium. While the second side is searing, tilt the pan to accumulate a pool of melted butter on one side, and spoon the butter over the top of the steak, focusing on the areas that look less done.
Once the crust has developed on both sides, flip the steak over again and sear for another minute, basting with the butter while it sears. Repeat this process until the instant read thermometer shows 120–125º for rare, 125–130º for medium.
When the desired temperature is reached, remove the steak from pan using the tongs and place on a cutting board. Let the steak rest for 10 minutes. Carve against the grain into ¼-inch slices. Spoon chimichurri sauce over the slices and serve with fresh parsley garnish.