Known for its intense beefy flavor and quick cooking time, flank steak is a summer favorite. It absorbs marinade like a sponge, which is great because the combination of acid and spices both flavors and tenderizes the meat.
Preparation Method
Make the marinade: in a small bowl, whisk together soy sauce, lime juice, brown sugar, sesame oil, olive oil, ginger and fish sauce. Add marinade and steak to a 9” x 13” dish or large resealable plastic bag. Allow to marinate in refrigerator for at least 3 hours or overnight.
Make the salsa: in a medium bowl, combine all salsa ingredients.
Cook the steak: Place a large (11- to 12-inch) skillet in the oven and heat oven 450°F. Remove the steak from the marinade and dry thoroughly. Coat the steak with the oil and sprinkle with salt and pepper. When the oven reaches 450°F, remove skillet from oven and place on the range over medium-high heat for 3 minutes. Place the steak in the middle of the skillet and sear for 30 seconds. Flip steak and sear other side for 30 seconds. Place skillet in the oven and cook for 1 ½ minutes. Flip the steak and cook for 1 ½ minutes longer. Remove the skillet from the oven and tent loosely with foil. Allow to rest for 5 minutes. Remove the steak from the skillet, slice thinly across the grain and serve with the peach salsa. Total oven cooking time of 3 minutes, as directed, will produce a rare to medium-rare steak. For medium-rare to medium steak, cook in the oven for a total of 4 ½ minutes. Sear time of 30 seconds per side remains the same.
