Crispy Chili-Garlic Steak with Charred Scallions
Ingredients
- 1½ poundsflank steak (room temperature)
- ·kosher salt
- ·black pepper
- ·chili powder
- 6 clovesgarlic
- 8scallions
- 3 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- 2 tablespoonssoy sauce
- 1lime
Prep
- 01
Remove flank steak from the refrigerator 20 minutes before cooking.
- 02
Mince 6 cloves garlic.
- 03
Cut 8 scallions into 2-inch pieces.
Method
- 01
Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, and 1 tablespoon chili powder.
- 02
Heat 2 tablespoons olive oil in a large cast-iron or heavy stainless-steel skillet over medium-high heat until smoking.
- 03
Sear the steak for 3 to 4 minutes per side for medium-rare, pressing gently to develop a crust. Transfer to a cutting board and rest for 5 minutes.
- 04
While the steak rests, add the remaining 1 tablespoon olive oil to the pan. Add scallions cut into 2-inch pieces and sear for 2 to 3 minutes until charred. Push to the side.
- 05
Add the minced garlic and red pepper flakes to the pan, stirring constantly for 30 seconds until fragrant.
- 06
Pour in soy sauce and squeeze juice from the lime over everything. Toss the scallions to coat.
- 07
Slice the steak against the grain into 1/2-inch strips. Arrange on a plate, top with charred scallions and garlic, and drizzle with pan sauce.
Spice Tips
For medium heat, keep the red pepper flakes at 1/2 teaspoon. For high heat, add 1 teaspoon red pepper flakes and a pinch of cayenne. For smoky depth, use smoked chili powder instead of regular, or add 1/4 teaspoon smoked paprika.
For a spicier kick, double the red pepper flakes or add a pinch of cayenne. Flank steak is lean and cooks quickly—don't overcook past medium or it'll toughen. A cast-iron skillet is ideal but not essential.