Ingredients:

  • 1.5 lbs Flap meat steak (trimmed of excess silver skin)
  • 3 tbsp Avocado oil
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Freshly squeezed lime juice
  • 4 cloves Garlic, smashed and minced
  • 1 tsp Black pepper, coarsely cracked
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Fresh parsley, finely chopped
  • 1 pinch Flaky sea salt

Instructions:

  1. Pat the 1.5 lbs flap meat steak completely dry with paper towels on both sides.
  2. In a small bowl, combine the soy sauce, balsamic vinegar, lime juice, minced garlic, pepper, oregano, and red pepper flakes.
  3. Place the steak in a shallow dish and pour the marinade over it, turning to coat. Let it sit at room temperature for 15 minutes.
  4. Add 3 tbsp avocado oil to your skillet over high heat until the oil is shimmering and just starting to wisps of smoke.
  5. Carefully lay the steak into the pan, laying it away from you to avoid splashes.
  6. Cook for 4 minutes without moving the meat until a dark, mahogany crust has formed.
  7. Turn the steak over and cook for another 3 to 4 minutes until the internal temperature hits 54°C (129°F) for medium rare.
  8. Remove the steak to a cutting board and let it rest for a full 5 minutes.
  9. Look for the lines in the meat and cut perpendicular to them into thin strips.
  10. Sprinkle with 1 tbsp fresh parsley and a pinch of flaky sea salt.