Step 1

Preheat the broiler on high. Move an oven rack as close to the broiler as possible.

Step 2

Remove the connective tissue and extra fat from one side of your steak using a knife and a paper towel. It's okay if you don't get it all off. Just get what you can.

Step 3

Transfer the steak to a foil-lined rimmed baking sheet. Cut the steak in half to make it fit if necessary.

Step 4

Drizzle over the oil and spread it around on both sides. Sprinkle evenly with salt and pepper.

Step 5

Place under the broiler (keep an eye on it!) and broil on the first side about 4 minutes depending on thickness of your steak. Skirt steaks will need much less time than a flank steak will. Turn the steaks over and broil 3 to 4 more minutes or use a meat thermometer to check the temperature and remove your steaks at your desired level of doneness.

Step 6

Allow your steaks to rest, lightly covered with foil for 10 minutes before slicing.

Step 7

Cut steaks against the grain--so across the lines of the meat--to ensure that each slice is tender.