Recipes / Skillet Flank Steak with Charred Onions

Skillet Flank Steak with Charred Onions

By The Editors

Published March 28, 2024

The most famous flat and flavorful cut of relatively lean beef from the cow’s undercarriage is the flank, and you will save lots of time on this dish by cooking it in big pieces.

Skillet Flank Steak with Charred Onions
Photo: Aya Brackett
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Make The Recipe!

Skillet Flank Steak with Charred Onions

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 1 1/2 pounds flank steak, about 1 inch thick
  • 3 tablespoons unsalted butter
  • Salt
  • 2 onions, sliced into rings
  • 2 tablespoons fresh lemon juice
  • Pepper


  1. Pat the steak dry and cut it against the grain into 2 or more pieces to fit in a large skillet. (You’ll clearly see the long lines running down the meat; you want to slice perpendicular to those lines.)
  2. Put 2 tablespoons butter in the skillet over low heat. When the butter melts, add the steak, sprinkle the top with salt, turn it, and salt the other side. Cook, undisturbed, until it begins to firm up and lose its pinkness on the edges, 5 to 10 minutes, depending on the thickness; turn and cook the other side until it’s no longer pink on that side, but still quite red at the center, 1 to 5 minutes more, depending on the thickness.
  3. Raise the heat to high and sear the steak until it’s one step before your desired doneness, probably less than 1 minute on each side. Transfer the steak to a platter and add the onions and remaining tablespoon butter to the pan; sprinkle with salt. Cook, stirring a few times, until the onions soften and char in places without burning, 3 to 5 minutes.
  4. Pour any accumulated juices from the steak into the pan with the onions along with the lemon juice, 2 tablespoons water, and lots of pepper. Scrape up any browned bits from the bottom of the pan and cook, stirring constantly, until the sauce is thick and glossy, just a minute or 2. Slice the steak against the grain as thin as you can, and serve it topped with the onions and pan juices or return the slices to the skillet to toss in the sauce and garnish with a sprinkle of salt and pepper.

— Recipe from Dinner for Everyone