Pan-seared flank steak with crispy potatoes and chimichurri from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 134) by Editors of Cook's Country Magazine

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Notes about this recipe

  • jmohart on March 11, 2026

    Used the instructions for this recipe to cook the flank steak for another dish. I understand the methodology, but in practice the oil spattered all over the top of the stove. Two of the steak pieces had a nice crust, the other two had more oil under them after flipping and the crust stayed behind in the pan when I took them out. Overall steak came out alright, but too much effort ultimately.

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