Pan-Seared Flank Steak

Its easy to make the cheapest cut of steak taste good if you cook it just right... In this recipe, we used a flank steak, but you can also use a shell sirloin, top butt, butt steak, or center cut roast. Time is of the essence when you're cooking such a thin slice of meat, so be alert. Also, many people flip their meat too much, which causes overcooking. The goal here is to watch the color of the meat and pull it off the stove when it still looks not QUITE done enough for your taste. For example, if you like your steak medium, pull it off when it is medium rare because it will continue to cook while it is resting.

2 tbsp vegetable oil
2 flank steaks (1 lb each and 1 1/4" thick)
Salt and pepper to taste

1. Heat the oil in a 12" skillet over medium-high heat until it starts smoking.
2. While the skillet is heating up, season the meat with salt and pepper on both sides.
3. Put the steaks in the skillet and cook (without flipping) until well browned (approx. 2 min). This seals in the juices. If you flip them too soon, it will overcook the meat.
4. Using tongs, flip the steaks and turn the heat down to medium.
5. Cook the meat until it is well-browned on the second side. If you have a meat thermometer, the internal temperature of the meat should be 125 degrees when it is medium rare.
6. Transfer the steaks to a plate and let them rest for 10-15 minutes before serving. This allows the fibers in the meat to relax, which releases the moisture in the meat and makes it juicy.