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.
- 2 tbsp. butter
- 3 cloves garlic, peeled and crushed
- 3 tbsp. olive oil
- 1 tbsp. finely chopped curly parsley
- 1 (1 1/2-lb.) piece flank steak, about 3/4" thick
- Salt and freshly ground pepper
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