Pan-Seared Flap Steak Brunch

Steps

How to make it

Prep 8 min · Cook 14 min

1. Bring beef flap steak 150 g to room temperature 15 minutes; pat completely dry; season both sides with a pinch of salt and black pepper. Cut broccoli 80 g into small florets; blanch in boiling water 1 minute and drain.
2. Heat a heavy skillet over high heat 2 minutes until lightly smoking; add 1.5 tbsp olive oil and immediately place the steak.
3. Sear the first side 2–3 minutes until a deep brown crust forms; flip and cook over medium-high 2 minutes more (center about 55–60°C for medium-rare pink, 65°C for medium).
4. Add butter 10 g; spoon melted butter over the steak 30 seconds for aroma; remove and rest 4 minutes.
5. Fry egg 1 in the same pan over medium heat until the whites are set and the yolk is runny.
6. Slice steak against the grain; plate with egg and broccoli; finish with black pepper.

Tips & storage

Make it easier

• If the pan is not hot enough, the meat steams instead of searing.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best same meal; reheated steak toughens.

Substitutions