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Pan-Seared Steaks with Sherry and Caper Vinaigrette
This pan-seared steak gets deep flavor from a basic spice rub and a high-impact, no-cook sauce that uses the juices the meat releases while resting. If you can't find flat iron steak, use two 12-ounce strip steaks (no need to cut them in half before cooking). A cast-iron skillet is best for getting a deep, even sear on steaks and an instant-read thermometer is the most reliable way to test for doneness; just make sure you're taking the temperature at the thickest part of the meat. Serve with crusty bread to soak up the vinaigrette and a green salad.
Kosher salt and ground black pepper
teaspoons sweet paprika, divided
01In a small bowl, stir together 2 teaspoons each salt and pepper, 1 teaspoon of paprika and the granulated garlic. Using a sharp knife, score one side of each steak in a crosshatch pattern, cutting only about ⅛ inch into the meat and spacing the cuts about ½ inch apart. Sprinkle the steaks all over with the seasoning mixture, rubbing it into the scored side. Let the steaks stand, scored side up, for 15 minutes at room temperature.
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