Pan-Seared Flank Steak With Peaches and Dandelion Greens Recipe
Preheat a 12-inch heavy-gauge skillet or cast iron pan over high heat. Season flank steak generously with kosher salt and freshly ground pepper. Heat oil in pan until smoking-hot before carefully placing steak in hot pan, laying it down away from you. Cook steak, pressing the thicker part down with an offset spatula or small pan and flipping every 30 seconds, until it develops a deeply browned crust and internal temperature is about 15°F away from your desired final temperature, about 8 minutes. (We suggest cooking flank steak to medium doneness, or about 140°F/60°C.) Add thyme, garlic, and butter to pan and lower heat to medium. Using a large spoon, baste steak with butter until it is 5°F away from your desired final temperature, about 4 minutes. Remove steak to a sheet tray fitted with a wire rack, pouring butter and aromatics over steak. Set aside to rest.