Peppery Flank Steak Tagliata

Excellent 10/10, would happily make again!  

Link to original recipe: https://cooking.nytimes.com/recipes/1014601-peppery-flank-steak-tagliata-in-the-oven

Recipe below contains my modifications.

Ingredients:

1 flank steak (1.5 to 2 lbs; I used one that was 1.42 lbs.)

salt, to taste

1 T. coarsely crushed black peppercorns

leaves from 1 small bunch rosemary

6 garlic cloves, sliced

1/4 c. olive oil

5 oz. baby arugula

shaved Parmesan/Romano cheese mix (used BelGioioso salad mix)

Directions:

1. Lay flank steak on a baking sheet and season both sides with salt. Use half of crushed peppercorns to coat one side, then use remaining half to coat other. Top with the rosemary and garlic clove slices (do this to both sides).

2. Drizzle with the olive oil and use your hands to distribute and work it (and the seasonings) into the meat a bit. Let rest at room temperature for 1 hour.

3. Meanwhile, heat oven to 450°F. Place a cast iron skillet in oven, on the upper rack, while it is heating and let it heat for at least 30 minutes.

4. Once flank steak has rested for an hour, carefully place it in the hot pan and close the oven door. Let it cook/bake for 5 minutes, then flip. Let it cook/bake on other side for around 3 minutes (possibly 4 or 5 if it is on the larger side). 

5. Cut meat on diagonal, against the grain, into thin slices. Arrange the slices on a large platter, then surround with the arugula. Top the arugula with shaved cheese, then drizzle with some olive oil. Serve and enjoy!