Steak On Stone

• 1 piece flank steak - at room temperature, about 650 g (I split my orginal 1.3kg piece in half) - pounded to flatten/tenderise
• Kosher salt
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon dried oregano
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• To serve - green pesto, with basil and spring onions; herb tomato quarters

1. Place a rack one step from the bottom of your oven and place your pizza stone on it. Set the temperature to 250 deg C (very hot) and preheat for 20 minutes
2. While the pizza oven is preheating, lightly season the piece of steak with a pinch of kosher salt - ensuring both sides are salted. Let rest for 10 minutes.
3. While the steak is resting, make the melted butter sauce. In a mortar, crush the cumin seeds and peppercorns. To this add 1/2 teaspoon of kosher salt and the dried oregano. In a pan, melt the butter - just before it is fully melted, add the spice mixture and gently toss/stir to let the spices 'flash cook'. Remove from heat and add the oil. Stir again and allow to cool. Reserve 1 tablespoon of oil to glaze the steaks once cooked.
4. Gently wipe dry the steak and then brush on the herbed butter-oil mix on both sides of the steak. Place in the oven, on the pizza stone and allow to cook for 5 minutes on one side. Flip over and allow to cook on the other side for 5 minutes - btw, keep your windows open. My kitchen got super smoky...... Cooking for 10 minutes will result in a 'done' steak, cook for less time if you want it medium - rare. Remove from the oven, brush on the remaining oil-butter mixture and allow to rest for 5 minutes.
5. Slice into thin strips across the grain. Serve with sides...or eat standing.

orginal, kosher salt, cumin seeds, whole black peppercorns, oregano, unsalted butter, vegetable oil, green pesto

Taken from food52.com/recipes/13440-steak-on-stone (may not work)