We love this dinner so much in our home because it is quick and easy but feels really gourmet. We’ve made it so much that we know it by heart and is definitely on a quarterly rotation for a weeknight meal. Our favorite cut of steak to use is flank since its super lean on its own without too much trimming needed, if any. However, the secret to tender flank steak is to make sure you slice it very thin when serving. You can also use a strip steak if you prefer that to flank steak as well. This is a great recipe to make for an evening summer dinner with friends and family out on the patio. You will be sure to please and impress!
What you'll need
- 1 ½ – 2 pounds flank steak
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon chili pepper
- 4 ounces fresh goat cheese
- 1/3 cup milk
- 1-2 radishes, thinly sliced (optional)
- 1 pound small carrots
- ¼ cup water
- ¼ cup balsamic vinegar (or red wine vinegar)
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
- 1/8 cup chopped chives, for serving
Prep + Cook
- Season and rub the flank steak with paprika, cumin, chili pepper and salt & pepper (If you have a preferred steak seasoning, feel free to use that instead), then set aside.
- In a medium-sized bowl, whisk together the goat cheese and milk until smooth. Set aside until serving.
- In a large skillet or sauté pan, combine the carrots, vinegar, water, honey and a pinch of salt. Cook covered, over medium-high heat until slightly tender but still crisp, about 8-10 minutes. Uncover and cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to caramelize, about 3 minutes longer. Remove from heat and add a little water, if needed, to make sure all of the carrots is coated with the glaze.
- Meanwhile, heat olive oil in a separate large skillet over medium-high heat. Cook each side of the steak for about 3-4 minutes per side for medium rare. Check with a thermometer to ensure the thickest part of the steak reads at least 130 degrees F. Let rest for 5 minutes and thinly slice.
- Serve the steak with the carrots over the whipped goat cheese. If the flank steak is rather long, you can simply fold each slice once onto itself for a prettier presentation. Roll thinly sliced radishes and gently tuck into the carrots (feel free to get artsy with it!) and sprinkle with the thinly sliced chives. Serve & ENJOY!