6 fresh thyme sprigs
4 fresh oregano sprigs
2 fresh rosemary sprigs
2 pounds flank steak, cut into 2 segments to fit in your pan
1 tablespoon kosher salt, plus more to taste
1. Wrap the thyme, oregano, and rosemary in a doubled piece of cheesecloth and tie it closed with kitchen string to make an herb bouquet.
2. Season the meat on both sides with the salt and pepper.
3. Heat the oil in a large soup pot or Dutch oven over medium-high heat for about 3 minutes, until it’s searing hot. Add 1 piece of meat to the pot and sear it until it is deep brown on both sides, 5 to 7 minutes per side.