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Pat the flank steak dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the steak and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms, then transfer to a plate.
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