Ingredients:

  • 1 lb (450 g) flat iron steak, trimmed
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1 teaspoon cracked black pepper (5 g)
  • 1 teaspoon garlic powder (4 g)
  • 1 teaspoon smoked paprika (4 g)
  • Fresh parsley, chopped for garnish
  • 1 lemon, cut into wedges

Instructions:

  1. Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Rub both sides of the steak with olive oil. Season generously with salt, pepper, garlic powder, and smoked paprika.
  3. Place a heavy skillet over medium-high heat and allow it to get hot (about 5 minutes). Check the temperature by sprinkling a few drops of water; if it sizzles, the pan is ready.
  4. Carefully place the steak in the hot skillet. Cook for 4-5 minutes on one side without moving it, then flip and cook for an additional 3-4 minutes for medium-rare.
  5. Transfer steak to a cutting board and tent loosely with aluminum foil. Rest for 5-10 minutes.
  6. Slice against the grain into thin strips. Garnish with fresh parsley and serve with lemon wedges.