Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.


  • 1 (2 1/2-pound) flank steak, 1 1/2 inch thick
  • 3 tablespoons olive oil
  • Finely grated zest of 2 lemons
  • 2 tablespoons coarsely chopped fresh oregano
  • 1 tablespoon finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • Sea salt flakes
  • For the potatoes:
  • 1 pound russet potatoes, peeled, cut into 1-inch squares
  • Oil, for deep-frying,
  • Rendered beef fat
  • Sea salt flakes
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped rosemary leaves
  • For the rendered beef fat:
  • 2 pounds dry aged beef fat, coarsely chopped
  • 2 cloves garlic
  • 6 sprigs fresh rosemary
  • 2 sprigs fresh sage


  1. Cut and marinate flank steak: Cut flank steak across the grain into approximately 6-ounce portions.
  2. In medium bowl, whisk oil, lemon zest, oregano and rosemary. Add flank steaks and turn to coat with marinade. Cover with plastic wrap and marinate at room temperature for at least 10 minutes or in refrigerator for up to 10 hours.

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