- 1 1/2-2 lb flank steak
- Mustard powder (also called dry mustard or mustard flour)
- Butter (at room temperature)
- Kosher salt and black pepper, to taste
- Remove flank from fridge about 30 minutes before cooking. Remove any visible fat on the steak. With a sharp knife, poke small scores all over, on both sides.
- Rub with dry mustard on both sides to coat. Also, rub both sides with black pepper.
- Preheat cast iron pan on medium-high.
- Rub butter on both sides of flank steak.
- Sprinkle kosher salt on both sides and place into dry, preheated and dry cast iron pan.
- Cook for 2-3 minutes until a nice brown has begun.
- Flip over and cook other side for same amount of time.
- Turn off heat and cover pan. Let rest in pan, on burner, for 5 minutes.
- Remove flank from pan and transfer to plate.
- Cover plate with a bowl or foil and let steak rest 6-10 minutes, to redistribute juices.
- Thinly slice and enjoy!
*As seen on Twin Cities Live September 11, 2017