Pan Seared Flank Steak is simply incredible. Add some spicy pepitas, and you've got one amazing dinner.
How are your grill skills? Are you itching to fire up the grill and sear up some meat? I welcome grilling season with open arms. I love cooking outside because it keeps the heat out of my house.
Since I’m usually grilling for two, with the exception of the weekends when I’m cooking for friends and family, I have a few tips on how to grill for two.
Tip #1: When you get your meat home from the butcher, divide it up into portions and freeze what you won’t use right away. I know it seems like a good idea to cook it all at once, but that creates A LOT of leftovers for two people. I can only add sliced steak to so many meals throughout the week before I’m looking for something new.
Tip #2: Don’t waste that extra grill space! Our protein for two is only going to take up so much room on the grill. Use the excess grate space for your side dishes: vegetables take on a delicious flavor when charred over high heat. Plus, dessert on the grill is fun! Try my grilled peaches with Frangelico sauce and homemade cinnamon ice cream.
Tip #3: Out of propane or charcoal? Don’t fret! Our small portion of protein can easily cooked inside in a blazing hot cast iron skillet, or even under the broiler in the oven. In fact, my favorite way to cook a fatty cut of beef, like a ribeye, is under the broiler. If you scoff at the lack of charcoal flavor in a steak, remember that most steak house restaurants cook their meat this way.
Since a flank steak is a lean cut of meat, I recommend searing it in a cast iron skillet if you’re not up for grilling.
For this flank steak, I cut it in half when I got home from the butcher. I froze the other half for another day. Be sure to cut against the grain when doing this. This left me with about 3/4 pound of meat.
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