Pan-Seared Flank Steak with Mustard-Chive Butter

Ingredients

• Flank steak
• 1 T Kosher Salt
• 1 T sugar
• 1 T black pepper
• Butter 1/2 stick, softened and cubed
• 1 T Chives, chopped
• 1 T dijon mustard
• 1 t Lemon zest
• 1 t lemon juice
• 2 T olive oil

Directions

1. Preheat oven to 225F
2. Trim flank steak of excess fat or silver skin. Pat dry with paper towels. Cut steak in half and then in half again lenghtwise.
3. Combine salt, sugar and pepper. Sprinkle half on one side and half on the other. Press mixture in to adhere.
4. Place steaks on wire rack in rimmed baking sheet. Bake until steaks reach 120F, about 30 minutes. Do not open the door unnecessarily. If not to temperature, wait 5 min before checking again.
5. Combine butter, chives, mustard, lemon zest and lemon juice in small bowl and stir with a spoon to combine
6. Heat oil in 12 in skillet over medium high heat until just smoking. Sear steaks in pan and flip every 60 seconds for 4 minutes. Do not move steaks between flips.
7. Transfer steaks to wire rack to rest for 10 minutes.
8. Transfer steaks to cutting board and spread 1.5 t of butter mixture on top of each steak. Slice steak as thin as possible against the grain.
9. Transfer to warm server platter and dot with remaining butter mixture.