|Flank steak||1 1⁄2 Pound|
|Canola oil||1 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Blue cheese crumbles||1 Tablespoon|
Preheat oven to 350 degrees. Allow flank steak to come to room temperature and liberally season each side of the steak with salt and pepper.
In a heavy-bottom skillet, heat 2 Tbsp of canola oil until quite hot and lightly smoking. Carefully lay the steak into skillet and sear for roughly 1 to 1 1/2 minutes on each side. The steak should caramelize to a golden brown on both sides.
Remove steak from skillet and place on a half sheet pan or cookie sheet. Roast steak in oven for 7 minutes. Remove pan from the oven and top the steak with the blue cheese crumbles. Return the pan to the oven and roast for an additional minute, or so.
Remove pan from the oven and transfer the steak to a cutting board or plate. Allow steak to rest for at least 5 minutes. Thinly slice steak on the diagonal and against its natural grain. Garnish with fresh oregano and serve.