Description
Delicious thin steak recipes for quick flavorful meals Learn top cooking tech to create mouthwatering dishes in no time
Ingredients
Scale
- 1 lb thin-cut beef steaks (such as flank, skirt, or hanger steak)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup beef broth or red wine for deglazing (optional)
Instructions
- Begin by patting the thin steaks dry with paper towels. This will help them sear and brown more effectively. Next, season both sides of the steaks generously with salt and pepper, ensuring an even coating.
- In a shallow dish, combine the olive oil, minced garlic, dried thyme, and dried oregano. Add the seasoned steaks and turn to coat them evenly in the marinade. Cover the dish and let the steaks marinate for at least 30 minutes at room temperature (or up to 4 hours in the refrigerator).
- Heat a large skillet or grill pan over high heat. Once the pan is hot, add the marinated steaks and sear for 3-4 minutes per side, or until a nice brown crust forms. Be careful not to overcrowd the pan, as this can cause the steaks to steam rather than sear.
- If you’d like to create a quick pan sauce, once the steaks are seared, remove them from the pan. Add the beef broth or red wine to the hot pan, scraping up any browned bits from the bottom. Let the liquid simmer for 2-3 minutes, then return the steaks to the pan and spoon the sauce over the top.
- Transfer the seared (and optionally sauced) steaks to a cutting board and let them rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bite.
- Slice the thin steaks against the grain and arrange them on a serving platter. Drizzle any remaining pan sauce over the top, and enjoy your perfectly cooked thin steak masterpiece!
- Prep Time: 10 minutes
- minutes: 30
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 280
- Sugar: 0g
- Fat: 16g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g