Flank Steak
The Old World Olive Co
Ingredients
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- 3 Tbsp. OWOC 18 Year Traditional Balsamic Vinegar
- 1 Tbsp. OWOC EVOO, any
- 1½ lbs. flank steak
- 1 tsp. sea salt
- ½ tsp. freshly ground black pepper
Directions
- Pat steak dry; salt and pepper both sides of steak.
- Heat 1 Tbsp.
- EVOO in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for five minutes each side for medium rare (depending on thickness of steak).
- Transfer steak to a cutting board and let rest for 10 minutes.
- Holding knife at a 45° angle, cut steak across the grain into thin slices.
- Transfer to plate and drizzle with balsamic vinegar and EVOO.
