08 Oct

Roasted Flank Steak with Olive Oil-Herb Rub

Posted as Meat

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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 broth

1. 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.