Seared Flank Steak in Herbed Brown Butter Sauce with Tomato Garlic Chutney
Herby brown butter sauce + a perfectly seared steak = the best thing EVER! All that’s missing is good company. Try making this easy appetizer at your next get together – it’s sure to impress.
- 8oz flank steak
- 2 tsp coarse salt
- 2 tsp ground peppercorns
- 4 tbsp butter
- 5 cloves garlic
- 1 bunch of sage
- 1 bunch of thyme
- 1 cup cherry tomatoes, halved
HOW TO MAKE IT
- Start by rubbing in about a teaspoon of coarse salt and ground peppercorns on all sides of the steak. Set aside.
- In a cast iron skillet (or deep frying pan works) on medium heat, add the butter and garlic. Stir this for about 3 minutes so that the butter melts and turns slightly golden brown. Once you see the color of the butter change to this, add the fresh sage and thyme to one side of the skillet.
- Now, place the steak towards the top of the skillet so that it’s touching the side of the skillet. Let this cook for about 1-2 minutes. Flip the steak to cook the other side for about 1-2 minutes. Repeat this process for the sides of the steak. Take your tongs and press the center of the steak to check how cooked it is. You want this to feel slightly firm, not squishy (unless you prefer a rare center).
- Once it’s cooked to your taste, transfer the steak to a cutting board and place a sheet of aluminum on top while you let the steak rest for about 10 minutes. After 10 minutes, use a serrated knife to cut against the grain of the meat to make thin slices (about ¼ inch thick).
- Now, in the same skillet on medium high heat, add the halved cherry tomatoes. Mash the roasted garlic and, when the cherry tomatoes begin to blister, mash those as well. Loosely drape this over the sliced flank steak. Enjoy!