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.
Ingredients
Steak
- 1 flank steak, 1 inch thick (1 to 1 1/2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil
Tomatillo Sauce
- 1/2 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
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Juice of 1 lime
- Salt, sugar and pepper to taste
Instructions
- 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.
- 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.
- Start the sauce: Reduce the heat to medium, and add the onion, jalapeno and garlic. Saute for 1 minute, until just starting to soften.
- 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.
- 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.
- Serve: Slice the steak across the grain into 1/4 inch slices, and serve with the tomatillo sauce on the side.
Equipment
Buy Now → 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, 3/4 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