Pan-Seared Flank Steak With Peaches and Dandelion Greens Rec | Dinner + One Pan | Umami

Ingredients

• One 1- to 1 1/2–pound (450 to 680g) flank steak
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil or other neutral oil (1 ounce; 30g)
• 2 to 3 sprigs fresh thyme
• 3 garlic cloves
• 2 tablespoons butter (1 ounce; 30g)
• 1 large peach (about 7 ounces; 200g), cut into 8 wedges
• 1 tablespoon chopped Calabrian chile (1/2 ounce; 15g)
• 2 tablespoons lemon juice (1 ounce; 30g), from 1/2 lemon
• 1 bunch dandelion greens (about 6 ounces; 170g)