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[Total: 4 Average: 5/5]
A great steak needs to be cooked just to medium-rare and finished with a nice salt. I like to use Sel Gris (course gray salt) for finishing steaks because it’s the perfect salt for hearty and meaty foods.
- 1 Pound Flank Steak
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- Freshly Ground Pepper
- 2 Finger Pinch of Sel Gris For Finishing
- In a large-size pan or cast iron skillet, heat olive oil and butter on a medium-high heat. Lightly pepper both sides.
- Once pan is hot and butter has melted, add steak and let cook for 3 to 4 minutes on each side, until medium-rare.
- Transfer steak to cutting board and let rest for 15 minutes, until cooled slightly.
- To serve, slice steak against the grain, transfer to serving plate, and sprinkle with two finger pinch of sel gris. Serves 4
- © Victoria Hart Glavin