The Quickest Steak I Can Make


Flank Steak and Brussels Sprouts

Broiled Flank Steak with Shitake Mushrooms and Brown Butter Brussels Sprouts

The quickest steak I can make is a Flank Steak.

This is one of my favorite cuts of beef because it's very lean, tender, flavorful and considerably cheaper than many other cuts.

Broiled Flank Steak

Broil The Steak As Close To the Heat As Possible

This steak is from my local farmers market and weighs almost 2 pounds!  (That's a fat cow).

Since I'm only cooking for two, I've cut the steak into two-15 ounce pieces.

It's thinly coated with olive oil, salt, and pepper and cooked to 135F internal temperature, medium/rare.

Saute Shitake Mushrooms in Butter.

Saute Shitake Mushrooms in Butter.

I've sliced some farmers-market Shitake mushrooms and sauteed them in butter until they give off moisture.

Then, deglaze the pan with Worchestershire sauce and add a small amount of whole grain mustard.

Brown Butter

Heat Butter Until It Browns

Normally when I saute with butter, I want to prevent it from browning.

However, for this dish I want the toasty-ness of brown butter so I'll keep cooking until it browns but doesn't smoke.

Brussels Sprouts in Brown Butter

Saute Sprouts in Browned Butter

Previously steamed Brussels Sprouts are added to the pan to re-warm and caramelize slightly.

The sprouts are already cooked, they just need to have some color added to them.

Often, I'll add toasted almonds to this dish but I don't have any today.

Flank Steak and Brussels Sprouts

Broiled Flank Steak with Shitake Mushrooms and Brown Butter Brussels Sprouts

This entire dish took less than 20 minutes to prepare, and is a hearty winter dinner.

There were few knife skills needed, I just had to peel Brussels sprouts and slice mushrooms.

I used a basic saute method on both items and simply broiled a salt and pepper steak.

What would you add to this dish?  Does it need potatoes or rice?

Please comment below on how you would improve this simple dish.

About Chef Todd

Chef Todd Mohr is a Certified Culinary Educator who has empowered home cooks all over the world with the reliable, dependable, repeatable METHODS behind cooking that build confidence, generate creativity and enable anyone to cook with the ingredients THEY desire.

2 Comments

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  • Chef Todd
    Chef Todd
    2:06 PM - 11 February, 2014

    Hey Dave!
    What a great idea to cut the Brussels sprouts in half to increase the surface area and get more butter flavor!
    Thanks for giving me a tip today, I'm going to make them for Valentines Day.

  • Dave Hoder
    Dave Hoder
    2:08 AM - 11 February, 2014

    Yummm! Flank steak and Brussels sprouts are one of my favorites but I hardly ever get to make it any more. My wife won't eat anything but well done meat (not good for quick broiled flank steak) and she hates Brussels sprouts.
    I don't think this needs anything else but I would cut the sprouts in half to get mohr of the butter sauce inside.

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