Equipment
* optional
Ingredients
Steak and Crust
- 600 g flank steak, patted dry
- 10 g black peppercorns, whole
- 8 g kosher salt
- 5 g fresh rosemary, finely chopped
- 30 ml extra virgin olive oil
Arugula Salad
- 150 g arugula, washed and dried
- 50 g parmesan cheese, shaved
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g flaky sea salt
Nutrition (per serving)
Method
Using a mortar and pestle, violently crush the black peppercorns until they are coarsely ground, then mix them thoroughly with the finely chopped fresh rosemary and kosher salt.
Rub the dry flank steak evenly with the first portion of extra virgin olive oil. Press the crushed pepper and rosemary mixture firmly into both sides of the meat so the crust adheres well.
Place a cast iron skillet over medium-high heat. Allow the dry pan to heat up until it just begins to lightly smoke, indicating it is hot enough to establish a proper crust.
Place the seasoned flank steak into the hot skillet. Sear undisturbed for 4 to 5 minutes per side until a deeply browned, aromatic crust forms. For medium-rare, pull the steak when an instant-read meat thermometer inserted into the thickest part registers 54°C (130°F).
Transfer the cooked steak to a cutting board using tongs. Let the meat rest undisturbed for 10 minutes to allow the muscle fibers to relax and retain their juices.
While the steak rests, combine the fresh arugula, lemon juice, remaining extra virgin olive oil, and flaky sea salt in a large mixing bowl. Toss the ingredients gently to coat the greens in the simple dressing.
Using a very sharp chef's knife, slice the rested flank steak as thinly as possible against the grain. This shortens the tough muscle fibers and guarantees maximum tenderness.
Divide the dressed arugula evenly among four serving plates. Arrange the warm, sliced steak directly over the greens and scatter the shaved Parmesan cheese over the top. Serve immediately.
Chef's Notes
- Flank steak has pronounced, distinct muscle fibers. Always identify the direction of the grain before you even begin seasoning, so you know exactly how to orient your knife later.
- For the absolute best crust, ensure the steak's surface is completely dry before applying the oil and the rub. Surface moisture creates steam, which is the natural enemy of a proper sear.
- Resting the steak is non-negotiable. Cutting into the meat immediately straight out of the hot pan will cause the flavorful internal juices to bleed out onto the board, leaving your dinner dry.
- Crushing whole black peppercorns fresh provides a crucial textural crunch and a complex, floral heat that pre-ground pepper powder simply cannot replicate.
Storage
Refrigerator: 3 days — Store the cooked steak and the dressed arugula in separate airtight containers to prevent the greens from wilting.
