Pan-fried flank steak

March 22, 2006

Serves 4

2 tablespoons red wine vinegar 1 tablespoon olive oil 2 cloves garlic, finely chopped 1/4 teaspoon dried oregano 1/4 teaspoon coarsely ground black pepper 1 flank steak (about 1 1/2 pounds) Kosher salt, to taste 2 tablespoons canola oil 1. In a baking dish large enough to hold the steak in a flat layer, combine the vinegar, oil, garlic, oregano, and pepper. Turn the steak in the marinade a few times, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

2. Heat a heavy 12-inch skillet (cast iron works well, but not nonstick) over high heat for 3 minutes or until hot. Sprinkle the steak liberally with salt. Add the oil to the skillet and swirl to coat the bottom of the pan. Carefully add the steak -- it will sizzle loudly.

3. Cook the meat for 6 to 10 minutes, depending on thickness, turning once, for medium rare. Transfer the steak to a cutting board and let it sit, loosely covered with foil, for 5 minutes.

4. Hold a knife at a 45-degree angle to the steak and cut across the grain into thin slices. Arrange the slices on a plate and pour any juices from the cutting board over the meat.

Lisa Zwirn