Pour the oil into a plastic bag.

Press the garlic into the oil and add salt and pepper.

Place the flank steak into the bag.

Close the bag.

Turn and shake the bag and let the marinade spread evenly over the meat. Let it sit for 15 minutes. Unpack the steak from the bag.

Take a look at the flank steak and note the direction the meat fibers run. This is important when cutting the steak into slices, as we want to cut across the fibers.

Put 1 part oil to 1 part butter in a hot pan. You may also choose to use ghee.

Place the flank steak on the hot pan. I cooked the steak medium rare. That's about 5 minutes on each side. You know it's cooked medium rare by using the following method: Relax your right hand. Let the thumb and index finger of your right hand lightly touch without pressing. Now use the index finger of your left hand to feel the "pad" under the thumb of your right hand: This is how the steak will feel when it is rare. If you give it a moment longer than this, the steak will be medium rare. If you prefer your steak cooked differently, you can see how to do it here.

Take the cooked flank steak off the pan.

Let the meat rest for 5 minutes. Do not cover it with a cloth or foil, as this creates moisture and softens the crispy crust.

Slice the meat across the fibers.

Serve.