I had cut this recipe out of a Cooking Light issue more than a year ago and stowed it away in my stash of “to make” recipes, never to be seen again. I have an entire folder of recipes ripped out of magazines that I want to try (not to mention the hundreds that are starred in my Google Reader), and until last week I had all but neglected them. Last Wednesday morning after getting out of the shower our power went out. I work from home, so no power = no work. I decided that my “recipe shelves” (i.e. all of my cookbooks, magazines, and tear outs) were in desperate need of a purge and reorganization, so with the freedom of not being tethered to any electronics, off I went and I unearthed this recipe. I honestly wish the power would go out more often – it’s such a liberating feeling to know you can’t turn on the TV, surf the Internet, or do anything else than just “be”. Maybe I should make that more of a priority even when the power IS on! I digress…
Back to the food. This is such a simple, quick, and flavorful recipe that you would be so sorry not to give it a whirl. A true one pot (or in this case, pan) meal that is quickly seared on each side and then roasted for 10 minutes. Such a quick dinner for a weeknight meal that doesn’t have to be boring. The herbs and garlic impart a great flavor and served alongside Parmesan risotto and green beans, it was a great dinner!
One year ago: Outrageous Brownies
Roasted Flank Steak with Olive Oil-Herb Rub
(Adapted from Cooking Light, April 2007)1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
2 teaspoons olive oil
1/8 teaspoon grated lemon rind
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (1½-pound) flank steak, trimmed
¼ cup dry red wine
¼ cup beef broth1. Preheat oven to 400°.
2. Combine first 6 ingredients in a small bowl; set aside.
3. Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Add steak to pan; cook 1 minute on each side or until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400° for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with the pan sauce.
See more: beef, Main Dishes
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Wow that looks absolutely fantastic!
It’s ridiculous how much I get done when the internet goes out. I focus better when I know I can’t take little internet (i.e., Nest) breaks.
I love Flank steak, but the hubs isn’t a fan so I usually sub in some other cut of steak.
Looks so good! Flank steak is one of my go-to weeknight meals. So tasty and so fast. And it is nice to be free from the world sometimes!
beautiful! the color on that steak is perfect, and the rub looks and sounds delicious!
Wow! That makes me crave steak. I am going to make this this week. Looks great! Miss talking to you! Hope you are very well and to catch you on the nest soon (I visited briefly last week).