Rubbed heavily with ground sumac and put in a searingly hot pan on a thin layer of salt, flap, hanger, or skirt steaks are quite addictive prepared this way—with a resultant ruddy, crispy exterior. Ground sumac can be found in Middle Eastern markets.
2 pounds flap steaks, skirts steaks, or hanger steaks
1/2 cup ground sumac
extra-virgin olive oil
If cooking on the stove top, dredge the steaks in the sumac. If broiling, rub a little oil onto the steaks before dredging in the sumac. Heat a large pan with a thin layer of salt until searingly hot. Add the meat and cook over high heat for 4 minutes on each side for rare. Transfer to a cutting board. Let rest 5 minutes. Drizzle with more oil. Serves 4