Ingredients:

  • 1.5 lbs flank steak, trimmed
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 1 sprig fresh rosemary

Instructions:

  1. Whisk the marinade. In a bowl, combine 1/4 cup balsamic vinegar, 1/3 cup olive oil, 4 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp black pepper, and 1/2 tsp kosher salt. Note: Mixing well ensures the sugar is fully dissolved for even browning.
  2. Prepare the steak. Pat the 1.5 lbs flank steak bone dry with paper towels on both sides. Note: Removing surface moisture is the secret to a professional sear.
  3. Marinate the meat. Place the steak in a large resealable bag, pour in the marinade, and refrigerate for at least 2 hours.
  4. Tempering. Remove the steak from the fridge 30 minutes before cooking to take the chill off.
  5. Heat the pan. Add 1 tbsp avocado oil to a cast iron skillet over high heat until it starts to smoke slightly.
  6. Start the sear. Place the steak in the pan and press down with tongs to ensure total contact.
  7. Cook the first side. Let it sit undisturbed for 4 minutes until a dark, mahogany crust forms.
  8. Flip and finish. Flip the steak and immediately add 2 tbsp unsalted butter and the sprig of fresh rosemary.
  9. Baste the meat. Tilt the pan and spoon the foaming butter over the steak for another 3 to 4 minutes until the aroma is nutty and fragrant.
  10. Check doneness. Remove the steak when the thermometer hits 130°F for medium rare.
  11. Rest. Let the meat sit on a cutting board for 10 minutes until the juices settle.
  12. Slice correctly. Identify the grain and slice thinly across it at a slight angle.