Pan Seared Flank Steak with Tomatillo Salsa Pan Sauce

Wherein I figure out a weeknight dinner when mother nature throws me a curve ball...

Sometimes, when things don't go according to plan, it works out for the best. I wanted to grill for the blog, but it would not stop raining. I checked my schedue, and realized I had to cook this flank steak - it was tonight, or it would have to go in the freezer. So I improvised.

I decided to pan-sear the flank steak. I turned to the sear with pan sauce basic technqiue I have memorized from Pam Anderson's How to Cook without a Book. Just use a lot less oil - about 1 teaspoon instead of two tablespoons.) I had tomatillos, onions and peppers from my CSA, and my original plan was taco night with tomatillo salsa. I decided to make the salsa in the pan, using the original Spanish definition of salsa - "sauce", loosely inspired by a pork roast recipe from Rick Bayless's Salsas That Cook. I pulled out my trusty All-Clad fry pan*, and got to work on Seared Flank Steak with Tomatillo Salsa.
*I've been grilling so much that my pan thinks I've deserted it. Don't worry, good buddy, you'll be back in heavy use when the weather turns colder.

The results were perfect for taco night - I had my tortilla filling of thin-sliced flank steak, and a spicy, tart, sweet tomatillo sauce to spoon on top. Not bad for a last minute change of pace!
*My daughter, the adventurous eater, tried the salsa on a chip. Her verdict? It was "pretty good, but hot salsa is weird, dad."

Rinsing the tomatillos

Sauce ingredients ready to go

Searing side one

Searing side two

Fond, ready to make the sauce

Aromatics added	Cooked for one minute
Tomatillos and water added	Simmered for 10 minutes

📖 Recipe Card

Pan Seared Flank Steak with Tomatillo Salsa Pan Sauce

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• Author: Mike Vrobel
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Flank steak seared in a hot pan, with a quick tomatillo, jalapeno and lime salsa simmered in the same pan - perfect for taco night.

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Ingredients

Scale 1x2x

Steak

• 1 flank steak, 1 inch thick (1 to 1 ½ pounds)
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon vegetable oil

Tomatillo Sauce

• ½ small onion, minced fine
• 1 jalapeno, minced fine (use serrano for more heat, or skip it for less)
• 2 cloves garlic, minced or pressed
• 4 medium tomatillos, husked, rinsed and cut into eighths
• ½ cup water
• ½ teaspoon salt
• ½ teaspoon sugar
• Juice of 1 lime
• Salt, sugar and pepper to taste

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Instructions

1. Prep the ingredients: Sprinkle the flank steak evenly with the salt and pepper. Mince the onion, jalapeno and garlic, and husk, rinse and chop the tomatillos.
2. Sear the steak: Heat the oil in a 12 inch frying pan over medium-high heat until shimmering and just starting to smoke. Add the steak, and sear without moving for 4 minutes. Flip, and sear the other side for 4 minutes. Move the steak to a platter.
3. Start the sauce: Reduce the heat to medium, and add the onion, jalapeno and garlic. Saute for 1 minute, until just starting to soften.
4. Simmer the sauce: Add the tomatillos and water, and sprinkle with the salt and sugar. Scrape up the browned bits from the bottom of the pan, and pour in any juices from the steak platter. Bring to a boil over high heat, then reduce to a simmer, and cook for 10 minutes, until the tomatillos soften.
5. Season the sauce: Turn off the heat, and stir in the lime juice. Taste, and add more salt, sugar and pepper as needed - the sauce should be highly seasoned.
6. Serve: Slice the steak across the grain into ¼ inch slices, and serve with the tomatillo sauce on the side.

Equipment

12-inch frypan

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Notes

Equipment: A 12 inch frying pan - not nonstick, so you get browned bits for the sauce. I use an All-Clad stainless steel pan.

The 1 inch thickness is the key to a medium-rare to medium steak. If the steak is thinner (say, ¾ inch), sear it for 3 minutes per side. If it's thicker, heat the oven to 350°F, and after searing the second side, move the pan to the oven for 5 to 10 minutes, until the steak is 125°F in the thickest part.

Serve as a main dish, or as a taco filling with tortillas and guacamole.

Red sauce: Use 1 large or 2 medium tomatoes, diced, instead of the tomatillos.

Really quick red sauce: Skip the tomatillos and water, and use a 15 ounce can of fire roasted diced tomatoes with their juices.

Better steak: This works the same way with 1 inch thick boneless strip, ribeye or sirloin steaks.

Inspired by Pam Anderson's How to Cook Without a Book and Rick Bayless's Salsas That Cook.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Salmon Saute with Tequila Orange Sauce
Pan-seared Rib-eye Steak with Red Wine Sauce

Inspired By:
Pam Anderson How to Cook without a Book
Rick Bayless Salsas that Cook

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