Steak cooks quickly (although these fibrous cuts often benefit from marinating for a while), is intensely satisfying and rarely needs more than a handful of salad greens to turn it into a complete meal—in other words, it’s the perfect dinner. If you’re looking to add a starch, try corn with the chimichurri, polenta with the pepperoncini marinade or rice with the fajita rub.
- 1½ pounds trimmed flank or skirt steak
Position oven rack 6 inches from broiler. Turn broiler on high.
Place steak on rimmed, foil-lined baking sheet. Broil until sizzling and deeply golden brown, about 5 minutes. Flip and continue broiling until medium-rare to medium (130–135°F), about 5 minutes. Let rest 10 minutes. Slice thinly against grain. Top with accumulated juices or pan drippings and serve. Serves 4.