Finally seared some beautiful flank steak in my pan! 1 tablespoon of Canola oil, salt and pepper to taste. Three minutes at high heat one one side, four or five minutes at medium heat on the other side. Fifteen minutes of resting on a plate. Then slicing! I love slicing across the grain - somehow so much more appetizing to me. Great soft/chewy texture. Medium well, I'd guess.
Okay, the photo looks kind of gross. But that's because my camera phone has issues. It was a beautiful steak, and I felt grateful to the cow for sacrificing its flank in order to meet my b12, protein, and iron needs. Hurray!
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