Save Money Using Flank Steak |Christine Cushing

I show you how to perfectly sear a flank steak completely on the stove top to juicy perfection. And why using a flank steak instead of a rib eye or strip loin can save you money. With my simple marinade and dry rub this 20 minute cook is ideal for your favourite tacos. Plus I assemble tacos with fresh coriander, lime and a simple salsa. FULL RECIPE BELOW: Seared Flank Steak in Cast Iron Pan - Taco 1 flank steak, 1 1/2 pounds (24 oz) Marinade 1 Tsp. Worchestershire sauce (5 ml) 1 clove garlic, minced Grated zest and juice of 1 lime 3 Tbsp. olive oil (45 ml) Spice rub : 2 tsp. ground chipotle chili pepper (10 ml) 2 tsp. crushed coriander seeds (10 ml ) 1 tsp. cumin seeds, ground Kosher salt to taste Tortillas Avocadoes Salsa- tomatillos , avocado Pico di gallo Coriander Lime wedges Combine marinade ingredients in a shallow baking dish or a large resealable plastic bag. Immerse flank steak into marinade. Seal and refrigerate 4-24 hours before searing. Remove steak from marinade. Combine spice rub in small bowl and stir to blend. Drizzle steak with a little more oil, season with salt and sprinkle with spices blend. Heat a dry cast iron pan on stove over high heat. When very hot, sear on high heat for about 6-8 minutes per side for medium rare or temperature cooked to your likeness. After 2 minutes, reduce heat to medium to prevent burning. Remove and let rest for 5 minutes before slicing against the grain into 1/8-inch thick slices . Serves 4-6