Flank steak in a frying pan
6 servings
40 minutes
Pashina steak is a true embodiment of simplicity and rich flavor. In Russian cuisine, pashina is considered an ideal choice for frying due to its soft texture. Fried in aromatic garlic oil, this steak reveals its juiciness and rich meat flavor. Spicy notes of freshly ground pepper and salt highlight the natural shades of beef, while chopped parsley adds freshness and completeness to the dish. This steak doesn't require complex marinades or additional sauces — its strength lies in the natural taste of the meat, skillfully fried to perfection. It pairs excellently with mashed potatoes, grilled vegetables, or simply a crispy baguette. Simple yet exquisite, it evokes homey comfort and traditional family dinners.
1
In a saucepan over medium heat, melt the butter. Crush the garlic cloves and sauté until fragrant. Then remove the cloves from the pan and set the pan aside.
- Butter: 2 tablespoons
- Garlic: 3 cloves
2
Gently pat the steak dry with paper towels. Generously season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Heat a large cast iron skillet over high heat, then pour in olive oil and place the steak in the hot oil. Cook the meat to your desired doneness.
- Olive oil: 3 tablespoons
- Beef flank steak: 700 g
4
Place the cooked steak on a plate, drizzle with garlic butter, and cover with foil. After 10 minutes, slice against the grain and serve, sprinkled with parsley. Enjoy your meal!
- Butter: 2 tablespoons
- Chopped parsley: 1 tablespoon
