Generic Weeknight Steak

Ingredients

• 16 oz flank steak
• Neutral oil for the pan

• Garlic powder subs fine for the minced. Add more garlic if you dare.
• Soy handles the salt. You don't need to add any.

Method

1. Season and soak. Season each side with the amounts above. Get it into a bag or a dish, cover, and refrigerate 6 to 12 hours.
2. Marinate. The steak sits in the fridge, soaking in the marinade, until you're ready to cook.

   

3. Room temp. Pull the steak out and let it come up to room temp before it goes anywhere near heat.
4. Preheat. Oven to 500°F with the cast iron skillet inside. Give it 15 to 20 minutes.
5. Stovetop. Skillet out of the oven and onto a burner on high for 5 minutes. Thin film of oil in the pan.
6. Sear. Steak into the skillet, laid away from you. One minute. Flip. One minute.

   

7. Oven. Straight into the 500°F oven. Two minutes. Flip. Two minutes. Take it out. (Medium rare)

   

8. Board. Onto the cutting board. Slice into strips.

   

9. Chop. Toss into a bowl, and run kitchen shears through it until it's bite sized. Uneven chunks are correct. This is not a restaurant.

   

How to use it

Salads, on rice, with veggies. Also tacos, quesadillas, and cold out of the container over the sink.

Notes

• Two and two is right for a flank around an inch thick. If yours is noticeably thinner, check it with a thermometer before the second flip rather than after.
• That handle is 500 degrees. Dry towel or a slide on cover. Never a wet one.
• The smoke alarm will participate. Window open, hood on.