I always get a little nervous when I cook steak. When I’m cooking chicken, pork, or turkey, there’s one internal temperature to hit. But for steak, it depends on how you like your steak served and that stresses me out. On top of that, Kevin grills an amazing steak and I get nervous serving steak to him. He grills steak every year for Mother’s Day, and every year it’s the best steak that I’ve had. Thankfully, flank steak is pretty forgiving and due to the cut of the meat, it’s easy to sear in a cast-iron skillet on the stove and transfer to the oven. I actually have no idea how to use our grill, which means that anytime I’m making steak it’s in the oven. This recipe for summer flank steak is good either way!
I love serving this steak over arugula with the corn and poblano salsa listed in the recipe below. I love sweet summer corn, and it pairs so well with the poblano peppers for a sweet and spicy salsa that’s perfect over steak. The flank steak is seasoned with chili powder and smoked paprika for a subtly spicy flavor that tastes like summer. This flank steak recipe is also delicious wrapped in a tortilla for a steak taco! Flank steak is also one of my favorites for steak salad if you have any leftovers.
A good summer steak recipe is essential, and with how quickly a flank steak cooks, it’s also a perfect easy meal. I hope you enjoy this recipe! If you have any leftover corn and poblano salsa, it’s great with some chips and you can even add in some ripe avocado chunks.
- 1½ lb. flank or flat iron steak, patted dry
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- Olive oil, for cooking
- 2 tbsp. olive oil
- 2 poblano peppers, seeds removed, chopped
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 2 ears corn, kernels removed
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. chili powder
- Start by making the salsa. Heat olive oil in an oven-safe cast iron skillet. Add peppers, garlic, and onion and cook for a few minutes until tender. Add corn, salt, pepper, and chili powder and cook for a few minutes longer. Transfer the salsa out of the pan.
- Preheat oven to 425 degrees Fahrenheit and prepare your steak. In a small bowl, combine salt, garlic powder, onion powder, pepper, paprika, and chili powder. Rub all over the steak. Heat some olive oil in the same skillet the salsa was cooked in and place the steak in over medium-low heat. Sear for 7-10 minutes on each side before transferring to the oven for an additional 5-10 minutes until your desired internal temperature is reached, between 130 degrees and 165 degrees Fahrenheit depending on how rare or well done you like your steak.
- Transfer the steak to a cutting board and let rest for at least 5 minutes before slicing and topping with salsa. Serve over arugula if desired.
- Enjoy!
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