Crispy-Edged Steak with Charred Chili Oil
Ingredients
- 1½ poundsflat iron steak or sirloin (1 1/2 inches thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonneutral oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ teaspoonpaprika
- 1lime
- ¼ cupfresh cilantro
Prep
- 01
Mince 4 garlic cloves.
- 02
Chop a handful of fresh cilantro.
Method
- 01
Let the steak sit at room temperature for 15 minutes. Pat it dry with paper towels and season generously on both sides with kosher salt and black pepper.
- 02
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until it just begins to smoke, about 2 minutes.
- 03
Place the steak in the pan and let it sear without moving for 4–5 minutes, until a deep brown crust forms. Flip and sear the other side for another 4–5 minutes for medium-rare (the center should feel gently yielding when pressed).
- 04
Transfer the steak to a cutting board and let it rest for 5 minutes.
- 05
While the steak rests, return the skillet to low heat. Add minced garlic, red pepper flakes, and paprika. Stir constantly for 30 seconds until fragrant, then remove from heat.
- 06
Slice the steak against the grain into 1/2-inch-thick strips. Arrange on a plate and drizzle with the warm chili oil from the pan. Squeeze fresh lime juice over the top and scatter chopped cilantro across the plate.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For smokiness without extra spice, boost paprika to 1 teaspoon. If you like it milder, reduce flakes to 1/4 teaspoon but keep the cilantro for brightness.
Choose a well-marbled cut for tenderness and flavor. For medium, aim for 3–4 minutes per side. The chili oil is best served warm, so time this final step just before plating.