Pan-fried flank steak

Recipe for perfectly pan-fried flank steak - pink and juicy flank steak.

Course Main course

Cuisine Danish

Nøgleord Flank steak

Total Time 25

Servings servings

Calories 228kcal

Take the meat out of the fridge in good time, ideally 30 minutes before cooking.
Trim the meat of any sinew.
Heat a frying pan over a high heat. Melt a generous knob of clarified butter in it and let it foam up well.
Fry the meat for about 3 minutes on each side, still over a high heat, so you get a good crust.
Turn the heat down and give the meat 1 more minute on each side.
Set the meat aside on a chopping board and let it rest for 8-10 minutes before slicing it - across the grain.
Serve with flaky sea salt and, if you like, freshly ground pepper on top.