SERVES 4
For a meat lover, this is one of the easiest, most delicious ways to prepare steak. In Argentina, you can pull off the road in the countryside for some asado, or grilled meats marinated in lemon and salt, that melts in the mouth. Here, we use a tiny amount of sea salt, which has less sodium than iodized salt and will tenderize the meat nicely. Slice the flank steak against the grain and serve atop a bed of Massaged Kale Salad for a sophisticated dish worthy of a five-star restaurant.
1–1 ½ pounds flank steak
Juice of 1 lemon
½ teaspoon sea salt
1 tablespoon extra-virgin olive oil or canola oil
1. Rinse the flank steak under cold running water and pat dry with paper towels. Place the meat in a shallow dish and rub all sides with the lemon juice. Spread ¼ teaspoon sea salt on each side and let the steak sit at room temperature for 2–4 hours. Remove the steak and pat dry with paper towels.
2. Heat the oil over medium-high heat in a large skillet that can hold the steak comfortably. For a rare steak, sear for about 3 minutes per side. Add 1 minute or more per side for a more well-done steak.
3. Transfer the steak to a cutting board and let it rest for 10 minutes. Do not skip this step! Cut the steak against the grain into long, thin slices. Serve over kale or other vegetables with the pan juices drizzled on top.