Cooking for One: Stovetop Flank Steak
There are plenty of perks to being single, but cooking for one definitely doesn’t deserve a spot on the short list. So much of the good stuff comes in big batches. Have you ever tried to make a single serving of macaroni and cheese, a couple of pancakes or just one cookie? It’s practically impossible.
Many folks mistakenly believe that dinner for one simply doesn’t warrant the effort and that, my friends, is incredibly sad.
You are worth the effort and deserve more than frozen dinners and take out night after night. You deserve a healthy, high protein, juicy piece of beef!
No Grill, No Problem
Flavorful, lean and boneless, flank steak is versatile as hell and easy to cook on the stove. It’s a natural for soaking up marinade, so you can easily adjust the flavors to suit your mood and your menu. Serve traditional steak house flank with a big ass salad or try one of these 12 tasty marinades to create fajitas, Mediterranean-style steak wraps, spicy Thai Beef Salad and more!
Solo diner or not, don’t settle for anything less than spectacular.
- 6, 8 or 12 oz. flank steak
- 1 or 2 Tablespoons Worcestershire Sauce
- 1 or 2 Tablespoons Dijon Mustard
- 1 or 2 Tablespoons Olive Oil
- Salt and pepper to taste
- Whisk the Worcestershire, mustard, olive oil, salt and pepper together in a small bowl.
- Pour the marinade over the steak and rub it in so that both sides are coated.
- Allow to rest for 20 minutes at room temperature.
- Heat a skillet over medium high heat. When pan is hot add enough olive oil to coat the bottom of the pan.
- Wipe most of the marinade off the steak. (You can add it to the pan for extra flavor.)
- Place steak in pan and cook for 4 minutes without moving. (This allows the meat to sear and will seal in the flavors.)
- Flip the steak and cook the other side for another 3 to 4 minutes.
- Remove the steak from the pan, cover, and let sit undisturbed for 5 minutes.
- Slice steak into thin slices perpendicular to the grain of the meat.
If you prefer to use a meat thermometer check the steak during the last minute of cooking.
For a a rare steak remove from the pan at 130 - 135 degrees; medium rare 140 degrees and medium should register 155 degrees. The steak will finish cooking while it rests.
Are you worth the extra effort? Not just yes, but hell yes!!! —Karen