Darkorpse 0. Not sure if we're thinking of the same waxy shine, but to me that's normally a bad sign and an indicator of heat stress. If a leaf is shiny, it is reflecting more light than necessary, and will lower the rate it can absorb light at and negatively affect it's health.
1 PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. 2  Rub with 1 tbsp oil and season with salt and pepper. 3  Roast steaks in the centre of the oven for about 20 minutes for medium-rare. 4  Remove from oven.HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Hold the steak on their sides and cook the edges for 1 min per side.Remove to rack and let rest for 10 min.oast steaks in the centre of the oven for about 20 minutes for medium-rare. Remove from oven. HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 minutes a side.
Directions. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another.lace the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another.