Flank Steak

Recipe: Steaks

Here’s a good way to cook your steaks (NY Strip, Ribeye, Tenderloin medallions, skirt, flank, hanger) and pork chops (bone-in or out).

How to Cook a Steak


  • Olive oil and butter
  • Sea salt
  • Crushed black pepper
  • 2-4 garlic cloves, cut in half
  • 1 tbsp minced shallots
  • Parsley
  • 1-2 tbsp unsalted butter
  • Skillet


  1. At least an hour before you are to cook your meat, pat it dry, add salt and pepper, and let sit out to bring it up to room temperature.
  2. Cover the bottom of the skillet with oil and heat on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear until you get a nice medium/dark brown crust. Flip the steak, and sear the other side. Turn down the stove to medium heat.
  3. Turn the burner to lowest setting, add the 2 T., parsley, garlic, and shallots to the pan, and cover the skillet. In about 2 minutes, stir the sauce you have made and spoon it over the meat. Remove from burner and leave covered for another 5 minutes.
  4. When you plate the steak, dress it with the au jus, butter, shallots, garlic, and parsley from the pan.

Recipe: Eva's Kitchen

This is taken from Eva Longoria's new cookbook, Eva's Kitchen. Eva is a South Texan so she should know how to cook flank steak. Flank tends to be tough, so a marinade is almost always called for and cutting thin and across the grain follows the rest period. I should also note that this is similar to Pam Boyd's recipe, but with a bit of a twist. And there is no reason why you couldn't use it for any steak cut and certainly for wild game - be adventurous in your cooking! You'll have more successes than failures.

Eva Longoria's Flank Steak


  • 3 T. olive oil
  • 3 T. fresh lime juice
  • 4 garlic cloves, thinly sliced
  • 1 serrano pepper, cored and thinly sliced
  • 2 t. chili powder
  • 1 t. ground cumin
  • 1/2 t. salt, Kosher or otherwise


  1. In a shallow dish, mix all ingredients. Turn the steak over in it until fully coated. Wrap in plastic and refrigerate for at least 2 hours in the same dish your marinade is in, the longer the better up to 24 hours. Turn it occasionally.
  2. Fire up your grill or iron skillet to medium-high heat. Add a little oil to grill or skillet. Pat the steak dry. Grill and turn for 8 minutes for medium rare, add 2 minutes for medium. You want a crust on it.
  3. Let rest for 5 minutes, slice across the grain, serve.

Bon appétit, you bon vivant!