The Joy of Cooking Calendar
salt and pepper,
Heat a large, heavy skillet or griddle over high heat. To determine when the pan is hot enough, touch a corner of the steak to the pan; it should sizzle briskly. Once the pan is hot, sear the steak on one side for 4 to 5 minutes. Turn it over and sear the other side for 3 to 4 minutes. Make a small incision and check the center. It should be slightly less done than desired. Remove the steak from the pan and let it stand for 5 minutes, then carve it diagonally across the grain into 1/4-inch slices.
Pat dry beef flank. Rub each side with garlic. Season generously with oregano, salt, and pepper.
From chuck blade, top round, or flank, not less than 3/4 inch thick.