Here to set the mood for a peaceful evening at home, Friday Night Steak is how you make date night at home as romantic as an evening out! Turn on the soft music, set the lights down low (but not too low so you can still see your stove), then add a flavorful flank steak to your cast-iron skillet and sauté until rosy medium-rare, drizzle with a creamy delicious herb sauce, and serve with roasted potatoes. How wonderfully grand! Mouthwatering, life-changing Friday Night Steak will make the night something to remember!

Ingredients

  • 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
  • 1 (1 1/2-2-pound) flank steak, about 3/4-inch-thick, trimmed
  • 2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1 cup fresh flat-leaf parsley, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 1/4 cup shallots, coarsely chopped
  • 2 1/2 tablespoons red wine vinegar
  • 1 large clove garlic
  • potatoes, optional, to taste, roasted and hot, for serving

Directions

Step 1 –In a 12-inch cast-iron skillet over medium-high heat, add 1 tablespoon of the olive oil, while swirling the skillet to coat.

Step 2 –On a large platter, add the flank steak and evenly sprinkle both sides with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper.

Step 3 –Add the seasoned flank steak to the heated olive oil and cook, while flipping it every 2 minutes, until the beef reaches an internal temperature of 125 degrees F, about 5-7 minutes. This will ensure a medium-rare temperature. For a more done steak, cook 3-5 minutes longer.

Step 4 –Transfer the cooked flank steak from the skillet to a cutting board and cover it loosely with aluminum foil to let it rest, about 10 minutes.

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Step 5 –In the container of a food processor, add the parsley, the cilantro, the shallots, the red wine vinegar, the garlic, the remaining salt, and the remaining black pepper and pulse, stopping and scraping down the sides of the container as needed, until finely chopped, about 10 pulses.

Step 6 –With the food processer running and through the food chute, slowly pour the remaining olive oil into the herb mixture and mix until thoroughly combined but still chunky, about 10 seconds.

Step 7 –Discard the aluminum foil and with a sharp knife, cut the rested flank steak diagonally against the grain into 1/4-inch-thick slices.

Step 8 –Serve the sliced flank steak with the hot roasted potatoes and the herb sauce.