Flank Steak With Tarragon Butter

Marge Perry, a regular contributor to Food, gets the credit for this recipe I got in the newspaper. This is prepared in a skillet and there is no marinating. Very quick and easy.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons butter, softened
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon dried tarragon
• 1  teaspoon lemon rind, grated
• 1  lb  flank steak
• 1⁄8 teaspoon black pepper

Directions

1. Combine butter, 1/4 teaspoons salt, tarragon, and lemon rind in a bowl.
2. Stir vigourously with a fork.
3. Coat a cast iron skillet with cooking spray and heat over medium-high heat.
4. Sprinkle steak with remaining salt and pepper and cook for 5-7 minutes per side, depending on thickness and desired degree of doneness.
5. Let steak rest 3-5 minutes on a carving board then cut across on the diagonal, into thin strips.
6. Drizzle meat with the butter and serve.