Grilling and searing flank or skirt steak in a cast iron skillet has become my favorite way to grill steak. I served this one with with corn , panchetta and mushroom sauté.
Also ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it’s done and has a good color? Here is what I do for a medium rare each time.
Salt, pepper and oil your steak. Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, once you see a crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side.
As a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.
I remove the steak and let it rest before I slice it.
Perfect every time!