s PAN-FRIED FLANK STEAK **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
3-10-2010 very good, had not cooked flank steak like this before, was
very tender and moist
***
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

Notes:

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