Peppery Flank Steak with Rocket Salad

1 Flank Steak
Black Pepper, coarsely ground
1 Small bunch of Rosemary
6 garlic cloves, sliced
Parmesan cheese, shaved
1 to 1 ½ bunch of rocket salad, washed, torn, and dried
¼ cup Olive Oil (not extra virgin)
¼ cup of Extra Virgin Olive Oil
1 tablespoon lemon juice

Lay flank steak on a baking sheet and season on both sides with salt. Measure 1 tablespoon of crushed or coarsely ground black pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).

Meanwhile, heat oven to 220 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes. This is important to get a nice crust on the steak without cooking it all the way to well-done, which would make flank steak tough.

Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, which is about 3 to 4 minutes more for medium-rare meat. Remove steak and let rest on a carving board for 10 minutes.

Cut meat on a diagonal, against grain, into thin slices. In a serving bowl, drizzle the arugula with the ¼ cup extra virgin oil, drizzle in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmesan cheese over the top.