Panfried Flank Steak

Christopher Hirsheimer

Chef and restaurateur Lydia Shire shared her father's recipe for flank steak with us. On Saturdays he'd bring out the cast-iron pan and turn the stove on high—then wait until it was smoking hot before adding the steak and letting it cook. Patience is the secret to this preparation: If the pan is sufficiently heated, a dark crust forms to seal in the juices perfectly.