Editorial sample recipeArgentinianbeginnerhalalgluten_free

Argentinian Pan-Seared Beef Flank With Melted Oregano Provoleta

Name: Argentinian Pan-Seared Beef Flank With Melted Oregano Provoleta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1.5 lb beef flank steak, cut into 4 equal portions; 1 tbsp olive oil; 1 tsp coarse sea salt; 0.5 tsp cracked black pepper; 2 clove garlic, minced; 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 1 cup shredded provolone cheese

A robust skillet dish featuring seared flank steak topped with warm, gooey provolone seasoned with garlic, oregano, and crushed red pepper flakes in classic Argentine steakhouse style.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Cast-Iron Searing and Gratinating

High-heat pan-searing creates a flavorful crust on meat before quick stove-top melting brings cheese and herbs into a unified topping.

Instructions

Step 1: Pat the beef flank steaks dry with paper towels and season both sides evenly with coarse sea salt and cracked black pepper.
Step 2: In a small bowl, mix the minced garlic, dried oregano, and crushed red pepper flakes together.

Step 3: Heat the olive oil in a heavy cast-iron skillet over high heat until shimmering.

Step 4: Add the steaks to the hot skillet and sear for 3 to 4 minutes per side until a deep brown crust forms and medium-rare temperature is reached.

Step 5: Reduce heat to low, sprinkle the oregano-garlic mixture over the steaks, and top each piece generously with shredded provolone cheese.

Step 6: Cover the skillet with a lid for 1 to 2 minutes until the cheese is completely melted and bubbling, then serve immediately.

Cooking tips

Let the beef rest at room temperature for 15 minutes before cooking for even searing.
Use coarse salt to build a crust characteristic of Argentine parrillada cooking.
Original home-cooking adaptation inspired by Argentinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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