Imagine a dish that combines the robust, charred perfection of a perfectly seared flank steak with the vibrant, tangy punch of a homemade tomatillo salsa. This Mexican-inspired recipe is not just a meal; it's a culinary adventure that will transport your taste buds to a world of bold, mouthwatering flavors. Whether you're a seasoned home chef or a cooking enthusiast looking to impress, this pan-seared flank steak with tomatillo salsa pan sauce is about to become your new go-to recipe that promises restaurant-quality deliciousness right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 1 cup tomatillos, husked and chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the steak dry with paper towels to ensure proper searing.
- Season both sides of the flank steak generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it shimmer but not smoke.
- Carefully place the seasoned flank steak in the hot pan. Sear for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steak.
- Remove steak from pan and let it rest on a cutting board, tented with aluminum foil, for 10 minutes to allow juices to redistribute.
- In the same pan with remaining oil and steak drippings, add diced onions and sauté for 2-3 minutes until translucent.
- Add minced garlic and chopped jalapeño, cooking for another minute until fragrant.
- Add chopped tomatillos to the pan, stirring and cooking for 5-6 minutes until they break down and form a sauce.
- Season the tomatillo salsa with salt and pepper to taste. If needed, add a splash of water to create desired sauce consistency.
- Slice the rested flank steak against the grain into thin strips.
- Plate the sliced steak, pour the tomatillo salsa pan sauce over the top, and garnish with fresh chopped cilantro.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even searing and optimal tenderness.
- Dry Means Crispy: Pat the steak completely dry with paper towels to achieve that perfect golden-brown crust.
- Don't Overcrowd the Pan: Ensure your skillet is hot and spacious enough to sear the steak without steaming it.
- Rest is Best: Letting the steak rest after cooking is crucial - this allows the juices to redistribute, keeping the meat incredibly juicy.
- Slice Against the Grain: Always cut your flank steak perpendicular to the muscle fibers to ensure maximum tenderness.
- Adjust Spice Level: Control the heat of your tomatillo salsa by adding more or less jalapeño to suit your taste preferences.
Nutrition Facts
Calories: 279kcal
Carbohydrates: 4g
Protein: 20g
Fat: 19g
Saturated Fat: g
Cholesterol: 60mg
