1 1/2 lbs flank steak
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tbsp Extra Virgin Olive Oil
3 tbsp Pomegranate Vinegar or Traditional 18 yr. Balsamic Vinegar

Pat steak dry, salt and pepper both sides of steak. Heat 1 tbsp extra virgin olive oil in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for 4 minutes each side for rare (depending on thickness of steak).

Transfer steak to a cutting board. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and some olive oil.