Steak with a Lavender-Black Pepper Crust

 

2 teaspoons dried lavender flowers

2 teaspoons freshly ground black pepper

2 teaspoons olive oil

1 pound skirt steak or New York strip steak

Salt

Fresh parsley sprigs, for garnish

 

Finely powder the lavender flowers in a spice grinder or with a mortar and pestle. Combine the powdered lavender with the pepper in a small bowl. Drizzle 1 teaspoon of the oil on one side of the steak, sprinkle generously with salt and half of the lavender mixture, and rub the seasonings into the meat. Flip the steak and repeat on the other side. Let this rub infuse the meat with its flavor for at least 1 hour and up to 24 hours. When you’re ready to cook, pat the meat dry of any moisture. Heat a cast-iron skillet over medium-high heat. When it’s hot enough that a drop of water flicked in the skillet jumps right up, place the meat in the pan. Reduce the heat slightly to prevent smoking. Let the steak cook, undisturbed, to your desired doneness. (To cook a 1 2/2-inch steak to medium doneness, 4 to 5 minutes per side is about right.) Flip the steak and cook on the other side. Remove the steak from the pan and let rest for 3 to 5 minutes before slicing and serving. For a hint of green, garnish with fresh parsley.