About the Recipe
Ingredients
1 1’-thick round steak (around 10 oz)
Salt
Ground Pepper
1/4 cup olive oil
2 Tbsp olive oil
2 Tbsp red wine vinigar
1/2 tsp crushed red pepper flakes
3/4 tsp dried oregano
3 cloves garlic (divided)
2 Tbsp butter
2 sprigs rosemary
flaky sea salt
Preparation
Step 1
Place steak between two pieces of parchment paper and pound with spiked side of a meat mallet just until tenderized, avoid thinning out the meat. Season generously with salt and pepper.
Step 2
Place steak into a resealable bag or container. Pour in 1/4 cup olive oil, red wine vinegar, red pepper flakes, and oregano. Finely grate 1 garlic clove straight into the bag and mix to combine. Let marinate at room temperature for 30 minutes.
Step 3
Remove steak from marinade and pat very dry. (I did not do this)
Step 4
In a medium cast-iron (we used a regular pan) on medium-high heat, heat up the 2 Tbsp olive oil. Add steak and cook (flipping once) until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
Step 5
Reduce heat to medium low and add the butter, 2 cloves crushed garlic and rosemary to the pan. Grab the handle and tilt the pan towards you so the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto the steak to form a deeper golden crust. Flip steak and repeat. 2 - 3 minutes total.
Step 6
Once meat is cooked to your liking, remove from heat and let rest for 10 minutes.
*We had the steak on top of a bed of rice with a mushroom gravy, and would highly recommend. Not only did we love the meal, but our two little toddlers tried to steal each bite of steak from us as well. Turns out that a good ol’ medium-rare steak is a favourite for our kids!