Flank steak

April 21, 2010

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Serves 6

Flank steak, says Lydia Shire, is delicious and relatively low cost for its quality. The owner of Scampo and Locke-Ober likes to cook the meat on an old-fashioned cast-iron pancake griddle pan. Because it’s messy, she lines the floor in front of the stove with newspaper. After cooking, she rests the steak on a wire cake rack set over a platter to catch the juices in the meat. A knob of butter melts on the resting meat. She serves it with spaghetti tossed with olive oil and garlic.

1 flank steak (1 1/2 pounds)
Salt and pepper, to taste
1 teaspoon vegetable oil
1 tablespoon butter, cut up
Worcestershire sauce, to taste
2 tablespoons chopped fresh parsley

1. Pat the steak dry with paper towels. Sprinkle it all over with salt and pepper.

2. Heat a cast-iron pancake griddle pan or a large heavy skillet over medium heat. If the pan is not well seasoned, add the oil. (If the pan isn’t big enough to hold the steak, cut it in half.)

3. Set the meat in the pan and brown without disturbing it for 4 minutes or until it moves easily. Using tongs, turn the meat and brown the other side. Cook 4 minutes more or until a meat thermometer inserted into the thickest part of the steak registers 130 degrees for medium rare. To cook medium done meat (140 degrees), brown the meat an additional 1 minute on each side.

4. Transfer the meat to a rack set over a platter. Dot the meat with butter and sprinkle with Worcestershire. Let the meat sit in a warm place for 5 minutes.

5. Set the meat on a board. Use a long, sharp knife to cut it across the grain on an extreme diagonal. Arrange on plates. Spoon the juices under the rack onto the meat. Sprinkle with parsley.

Adapted from Lydia Shire