YOUR SOLIN GENERATED RECIPE
Pan-Seared Flank Steak with Garlic Butter
Tender flank steak pan-seared to a succulent medium-rare and finished with a rich, aromatic garlic-herb butter alongside crisp-tender asparagus.
INGREDIENTS
5.5 oz flank steak
0.5 tsp avocado oil
0.5 tbsp grass-fed butter
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 cup asparagus spears
1 tsp fresh parsley
PREPARATION
Remove the flank steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature for even searing.
Pat the steak thoroughly dry with paper towels on both sides and season evenly with sea salt and black pepper.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
Carefully place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
During the final 2 minutes of cooking, add the grass-fed butter and minced garlic to the pan; tilt the skillet and spoon the melting garlic butter over the steak repeatedly to baste.
Transfer the steak to a cutting board and let it rest for 10 minutes to ensure the juices redistribute throughout the meat.
While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining garlic butter for 3-4 minutes until they are bright green and crisp-tender.
Slice the flank steak against the grain into thin strips and serve immediately with the sautéed asparagus, garnished with fresh parsley.