Argentinian · beginner
Argentinian Pan-Seared Beef Flank With Melted Oregano Provoleta
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 TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the beef flank steaks dry with paper towels and season both sides evenly with coarse sea salt and cracked black pepper.
- 02
In a small bowl, mix the minced garlic, dried oregano, and crushed red pepper flakes together.
- 03
Heat the olive oil in a heavy cast-iron skillet over high heat until shimmering.
- 04
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.
- 05
Reduce heat to low, sprinkle the oregano-garlic mixture over the steaks, and top each piece generously with shredded provolone cheese.
- 06
Cover the skillet with a lid for 1 to 2 minutes until the cheese is completely melted and bubbling, then serve immediately.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.