I’m receiving a number of requests for dishes I’ve served. Maybe it’s the cold weather or the fact that having posted a couple of family favorites has led people to remember other dishes they loved. This one was one my parents served. At that time flank steak was a cheaper cut of beef. It’s no longer quite the deal it was at one time but still reasonable. I consider it a middle-class filet mignon. I prefer it. It is one of the tastiest pieces of beef and this method of cooking leaves the meat tender and preserves the juiciness.
Geri – I promised you I would post this and only waited a day to do so! Enjoy.
Fried Flank Steak Recipe (Serves 4)
1/2 cup all purpose flour
4 4- to 5-inch-long pieces flank steak
¼ stick butter
3 Tablespoons olive oil
1 Teaspoon seasoning salt
Mix the flour and seasoning salt in a plate. Score the flank steak pieces with shallow cuts into but not through the meat, lengthwise and widthwise on both sides. You should have 1” raised cubes throughout each piece of meat. Heat up the olive oil and butter in a skillet. Dredge each piece of meat through the flour mixture on both sides. Press the flank steak into the flour so that the crevices are coated. When the butter is melted and the oil hot, place the pieces of steak in the skillet. Let the steak brown to a crunchy golden brown and then turn it over. Fry this side until it matches the first. Do not overcook. The steak should be a bit pink when you serve it and will continue to cook for awhile even when removed. It is best to have everything else on the table and people seated when you serve it.