Looking for a mouthwatering and easy dinner idea for your summer grilling? We’ve got just the recipe for you. Introducing Pan Seared Flank Steak with Peaches & Greens – a dish that combines the richness of perfectly cooked steak with the fresh and vibrant flavors of peaches and dandelion greens.
But here’s the intriguing question: Did you know that pan searing is the secret to unlocking the full potential of your flank steak? Forget about complicated cooking techniques and marinating for hours. With this recipe, we’ll show you how to achieve a beautifully browned crust and tender, juicy steak in no time.
What’s more, we’ll teach you how to make a flavorful pan sauce from the fond – those delicious browned bits left in the pan – and use it to enhance the taste of the greens. The combination of sweet peaches, tangy lemon, and a hint of heat from chiles works wonders in mellowing out the bitterness of the dandelion greens.
Fresh ingredients, simple cooking methods, and incredible flavors – this is what summer grilling is all about. So, let’s dive into the recipe and discover how to create a mouthwatering pan seared flank steak that will impress your family and friends.
Key Takeaways:
- Pan searing is a quick and easy method to cook flank steak.
- Starting with a smoking-hot pan ensures a deeply browned crust on the steak.
- The pan sauce made from the fond adds a depth of flavor to the dish.
- Peaches, lemon, and chiles balance the bitterness of the dandelion greens.
- This recipe can be customized with different proteins and vegetables for endless variations.
How to Pan Sear Flank Steak
When it comes to cooking flank steak, pan searing is one of the best methods to achieve a deliciously browned crust and tender, juicy meat. Follow these steps to master the art of pan searing a flavorful flank steak:
- Start with a ripping-hot pan: Preheat a heavy-bottomed skillet over high heat until it’s smoking hot. The high heat is crucial for creating a richly browned sear on the steak.
- Season the steak: Generously season both sides of the flank steak with kosher salt and freshly ground black pepper. This simple seasoning enhances the natural flavors of the meat.
- Place the steak in the pan: Carefully place the seasoned flank steak in the hot pan, laying it down away from you to avoid any splattering. The sizzling sound is a sign that you’ve achieved the desired hot pan temperature.
- Flip and sear: Flip the steak every 30 seconds to ensure even cooking and browning. This constant flipping helps to develop a beautifully caramelized crust. Continue searing until the internal temperature of the steak reaches about 15°F below your desired doneness. For medium, aim for an internal temperature of around 140°F.
- Baste the steak: Add butter, thyme, and garlic to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak for the last few degrees of cooking. Basting imparts a rich flavor and helps to keep the meat moist.
- Remove and rest: Once the steak reaches the desired internal temperature, carefully remove it from the pan and transfer it to a cutting board. Pour the remaining fat and aromatics over the steak, covering it evenly. Allow the steak to rest for a few minutes to redistribute the juices and ensure a moist and tender result.
Follow these steps, and you’ll have a perfectly pan-seared flank steak that’s bursting with flavor. The next section will delve into creating a delicious pan sauce and pairing the steak with flavorful greens.
Creating the Pan Sauce and Greens
While the steak rests, we return the pan to high heat to create a flavorful pan sauce and cook the dandelion greens.
We start by searing peach wedges in the pan until they turn golden brown, adding a touch of sweetness to the dish.
“Searing the peaches creates a caramelized flavor that perfectly complements the savory steak and bitter greens.”
To capture the delicious browned bits left in the pan, we deglaze it with water, using a wooden spoon to scrape them up and form a rich pan sauce.
For an extra kick, we add chopped Calabrian chiles, which bring a pleasant heat to the dish, balanced by the sweetness of the peaches.
To achieve a bright and tangy flavor, we squeeze fresh lemon juice into the pan, adding a vibrant acidity to the sauce.
Lastly, we incorporate some of the steak drippings into the sauce, infusing it with the meaty essence and enhancing its depth of flavor.
Tossing the Greens
A key component of this dish is the dandelion greens. Their slightly bitter taste provides a pleasant contrast to the other flavors on the plate.
Once the sauce has come together, we toss the dandelion greens in the pan, allowing them to wilt and become coated with the flavorsome sauce.
The combination of peaches, chiles, lemon juice, and greens creates a dish that is harmonious in taste and appearance, making it a delightful addition to any meal.
| Pan Sauce and Greens Ingredients | Quantity |
|---|---|
| Peach wedges | 2 cups |
| Water | 1/4 cup |
| Calabrian chiles, chopped | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Steak drippings | 2 tablespoons |
| Dandelion greens | 4 cups, chopped |
Serving and Variations
After the flank steak has rested, it’s time to prepare and serve this delicious dish. Here are some tips on serving pan-seared flank steak with peaches and glazed dandelion greens:
- Slice the rested steak against the grain to ensure tenderness. This will create bite-sized pieces that are easy to enjoy.
- Arrange the sliced steak on a serving platter.
- Place the glazed dandelion greens and peaches alongside the steak. The combination of the sweet peaches, bitter greens, and savory steak creates a perfect balance of flavors.
- If desired, you can also plate the garlic cloves used for basting the steak as a flavorful addition. They add a punch of garlic flavor to each bite.
- Pour the pan sauce and any extra drippings from the cooking process over the steak. This will add an extra layer of flavor and juiciness to the dish.
- If you have crusty bread on hand, the pan sauce makes a fantastic dipping sauce. Simply dip the bread into the sauce for an extra burst of flavor.
Now, let’s talk about how you can customize this recipe to suit your preferences:
If you’re not a fan of dandelion greens, feel free to swap them out for a different type of green vegetable. Bold and bitter greens like kale or broccolini would work well in this dish. The contrasting flavors will still complement the savory steak and sweet peaches.
You can also experiment with different proteins to create variations of this recipe. Quick-cooking proteins like boneless chicken thighs, fish fillets, or pork or lamb chops are excellent choices. Adjust the cooking times accordingly based on the protein you choose.
Furthermore, you can enhance the flavor of the dish by using flavorful marinades for the flank steak. Try marinating the steak in a combination of soy sauce, garlic, and ginger for an Asian-inspired twist. Alternatively, a tangy balsamic marinade can add a depth of flavor that complements the sweetness of the peaches.
Get creative and have fun customizing this delicious pan-seared flank steak recipe to suit your taste preferences!
Variations
Here are some ideas for variations of pan-seared flank steak:
| Variation | Protein | Vegetables | Marinade |
|---|---|---|---|
| Asian-inspired | Flank steak | Bok choy, bell peppers, onions | Soy sauce, garlic, ginger |
| Mediterranean | Flank steak | Roasted tomatoes, olives, spinach | Balsamic vinegar, garlic, herbs |
| Taco-inspired | Flank steak | Avocado, salsa, lettuce | Lime juice, cumin, chili powder |
Feel free to explore different combinations of proteins, vegetables, and marinades to create your own unique and flavorful variations of this recipe. The possibilities are endless!
Conclusion
Summing up, pan-seared flank steak with peaches and dandelion greens is a delightful and effortless dinner choice for your summer grilling sessions. By starting with a piping hot pan, we ensure that the steak develops a mouthwatering sear, while the addition of peaches, chiles, and lemon juice perfectly balances the bitterness of the greens. The pan sauce created from the caramelized bits adds a rich and flavorful dimension to the entire dish, elevating its taste.
This versatile recipe offers room for customization, allowing you to experiment with different proteins and vegetables according to your preferences. Whether it’s boneless chicken thighs, fish fillets, or pork and lamb chops, feel free to substitute them in place of flank steak. Likewise, if dandelion greens aren’t your cup of tea, consider swapping them for kale or broccolini for a bolder flavor. The possibilities are endless!
So why wait? Treat yourself to a satisfying and quick summer dinner by indulging in this flavorful pan-seared flank steak with peaches and dandelion greens. Its simplicity, combined with the refreshing taste, makes it an ideal choice for enjoying outdoor weather sooner. Bon appétit!