Ingredients:
- 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
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.