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Pan Fried Steak With Grilled Bread

Western.Chefs's picture
Ingredients
  Beef flank steak 1
  Coarsely ground black pepper 1⁄4 Teaspoon
  Red onions 2 Large, thinly sliced
  Loosely packed fresh parsley leaves 1 Cup (16 tbs), chopped
  Loosely packed fresh cilantro leaves 1 Cup (16 tbs), chopped
  Olive oil 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Red pepper 1 Pinch, crushed
  Garlic clove 1 Small, crushed with garlic press
  Italian grilled flatbreads/1 afghan flatbread cut crosswise in half 2 , warmed
Directions

Prepare Panfried Steak & Onions: In heavy 12 inch skillet (preferably cast iron), heat olive oil over high heat until very hot.
Meanwhile, sprinkle flank steak with pepper and 1/2 teaspoon salt.
Add steak to hot skillet; reduce heat to medium high and cook 12 to 17 minutes for medium rare (depending on thickness of meat) or until of desired doneness, turning once.
Transfer steak to cutting board.
Reduce heat to medium.
Add onions and 1/4 teaspoon salt, and cook until tender and browned, 12 to 15 minutes, stirring occasionally.
While onions are cooking, prepare Herb Sauce: In small bowl, mix parsley, cilantro, olive oil, vinegar, salt, black pepper, crushed red pepper, and garlic; set aside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Bread
Interest: 
Everyday

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