Garlic Butter Skillet Flank Steak

 We usually grill our flank steak, but when the weather wasn't cooperating, it was time to look at other cooking methods.  A bit of googling led me to one that I tweaked a bit by adding mushrooms.  It's really quick and satisfying.  This will be on repeat.

Garlic Butter Skillet Flank Steak

1 lb. flank steak

kosher salt and ground pepper

2 t. vegetable oil

3 T. butter, divided

3 cloves minced garlic

6 -8 oz. mushrooms

1/3 c. dry white wine

2 T. chopped fresh parsley

The day before, generously salt the flank steak and set it in the fridge.

Preheat the oven to 400 degrees.  Mince the garlic and parsley and set aside.

Cut the flank steak in 4 squares, pat dry and season with the salt and pepper.  In a cast iron skillet, heat the oil over medium high heat until the pan is very hot.  Add 1 T. of butter to the pan and let it melt.  Sear the steaks on both sides, about 3 minutes per side.

Place the cast iron skillet in the oven and cook for another 3 minutes or until internal temperature reaches 125 degrees. 

Remove the skillet from the oven and put the steaks on a plate to rest. 

With the skillet back on the stove, over medium low heat, add 1 T. of butter and the mushrooms to the pan.  Saute the mushrooms and then add the garlic.  Add the wine and any juices from the resting steaks and increase the heat to medium high to let the sauce thicken for a few minutes.

Add the last tablespoon of butter and parsley.  

Slice the flank stead thinly against the grain.