- a bowl
- a knife
- a plate
- a frying pan
- a fork or tongs
- Worcestershire sauce
- mustard (any kind)
- oil (any kind, like olive, canola, etc.)
- salt and pepper
- one flank steak (these generally run one to two pounds)
Make a marinade by mixing equal parts Worcestershire sauce, mustard, and oil in a bowl. Add a generous pinch of salt and a few grinds of pepper.
Cut the flank steak in half against the grain (that is, make your cuts perpendicular to the striated lines you see in the meat), so it will fit on the plate one half on top of the other. Pour the marinade over both pieces, rubbing it in with your fingers on all sides. Let the steak sit uncovered at room temperature for 20 minutes.
Heat your frying pan over medium-high heat until hot, add a drizzle of oil, and heat until the oil shimmers. Add one of the steak halves to your pan.
Cook two to three minutes on one side for medium rare. Don’t check the steak or move it around while it’s cooking, because you’ll destroy the savory brown crust that’s forming. Flip the steak with a fork or tongs and cook the other side in the same manner.
Remove the steak from the pan, season it with a generous pinch of salt, then let the meat rest while you cook the other half. Let the second half rest before slicing.
To serve, slice the meat against the grain.