A real-deal 15-minute meal.
I flip the steak every 30 seconds or so until it's about 15°F away from my desired final internal temperature. I prefer to cook flank steak to medium, about 140°F , because it can be tough at lower temperatures.
. Finally, I pour the fat and aromatics over the steak before allowing it to rest; it'll then continue to cook the rest of the way from residual heat. I then deglaze the pan with a splash of water, which helps scrape up and dissolve the fond. Although any liquid can work here—beer, wine, or—I’ve always got water around, and it does the job without adding any distracting flavors, keeping the dish bright and clean.
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