Equipment:
- A frying pan large enough to accommodate a 1 to 1-1/2 lb flank steak. (You can't beat cast iron for searing)
- A kitchen timer
Ingredients:
- A 1 to 1-1/2 lb flank steak
- Salt
- Black pepper
- 1 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 lemon or lime
Directions:
Trim the "silver skin"and fat from steak. Rub with olive oil, salt and pepper.
Heat your pan over medium high heat. You want the pan to be hot to get a good sear.
Drop in your steak and leave it where it falls for 6 minutes -- don't turn it, don't move it, let it sear. (It will be a little smoky, don't let this tempt you to move it.) Baste top side with a little vinegar.
In six minutes, turn the steak and cook another 6 minutes. Baste with remaining vinegar.
Remove your steak from the pan and let it rest on your cutting board for 5 minutes. Slice thinly across the grain. Squeeze on a little lemon or lime juice and serve.
Tip: We like our steak rare, so we cook the second side for 3 or 4 minutes, but 6 minutes renders a steak whose center is cooked to medium doneness. Here's an an easy tutorial on how use the finger-touch method to check your meat for doneness. If you want a rare or well-done steak, start using the touch method at about 3 minutes into cooking the second side of your flank steak.
