Flank Steak

Flank Steak


  • 1½ lbs. flank steak

  • 1 tsp sea salt

  • ½ tsp freshly ground black pepper

  • 1 Tbsp J. Olive Co. EVOO, any

  • 3 Tbsp J. Olive Co. Traditional Balsamic


  1. 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).

  2. 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.