Flank Steak With Tarragon Butter Recipes

FLANK STEAK WITH TARRAGON BUTTER

Steps:

• Combine butter, 1/4 teaspoons salt, tarragon, and lemon rind in a bowl.
• Stir vigourously with a fork.
• Coat a cast iron skillet with cooking spray and heat over medium-high heat.
• Sprinkle steak with remaining salt and pepper and cook for 5-7 minutes per side, depending on thickness and desired degree of doneness.
• Let steak rest 3-5 minutes on a carving board then cut across on the diagonal, into thin strips.
• Drizzle meat with the butter and serve.

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
• Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
• Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.

MUSTARD-MARINATED FLANK STEAK

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.