|2||tablespoons red wine vinegar|
|1||tablespoon olive oil|
|2||cloves garlic, finely chopped|
|1/4||teaspoon dried oregano|
|1/4||teaspoon coarsely ground black pepper|
|1||flank steak (about 1 1/2 pounds)|
|Kosher salt, to taste|
|2||tablespoons canola oil|
2. Heat a heavy 12-inch skillet (cast iron works well, but not nonstick) over high heat for 3 minutes or until hot. Sprinkle the steak liberally with salt. Add the oil to the skillet and swirl to coat the bottom of the pan. Carefully add the steak -- it will sizzle loudly.
3. Cook the meat for 6 to 10 minutes, depending on thickness, turning once, for medium rare. Transfer the steak to a cutting board and let it sit, loosely covered with foil, for 5 minutes.
4. Hold a knife at a 45-degree angle to the steak and cut across the grain into thin slices. Arrange the slices on a plate and pour any juices from the cutting board over the meat.