Entree: Spain – Bistec a la plancha (Griddle-seared steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 35 min

Total 35 min

Ingredients

- 2 beef sirloin steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) ordinary cooking oil
- 1½ tsp (8 g) salt
- 1 tsp (2 g) black pepper, coarsely ground

Instructions

1. Remove steaks from the refrigerator 20–30 minutes before cooking and pat both sides dry with paper towels. Season both sides evenly with the salt and then the black pepper.
2. Heat a heavy skillet or cast-iron griddle over high heat until very hot and just beginning to smoke. Add the oil and swirl to coat the pan.
3. Place the steaks in the hot pan and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 3–4 minutes for medium-rare (adjust 1–2 minutes per side for rarer or more well done depending on thickness).
4. Transfer steaks to a plate and let rest 5–10 minutes to redistribute juices. Slice across the grain and serve immediately.