Adding the steak's juices into the dressing it's served with boosts savory satisfaction.
1/4 cup olive oil, divided
1/4 cup finely chopped fresh poultry herbs, divided
2 teaspoons minced fresh garlic
1 (1-pound) flank steak
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound Broccolini, trimmed and cut into 1-inch pieces
1/2 cup water
2 teaspoons fresh lemon juice
How to Make It
Combine 3 tablespoons oil, 3 tablespoons herbs, and garlic in a skillet over medium-high heat. Cook 1 1/2 minutes, stirring frequently. Remove mixture from pan; place in a bowl.
Cut steak into 4 equal pieces; sprinkle with 3/8 teaspoon salt and pepper. Return pan to medium-high heat. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak, and place in a shallow dish to collect juices; sprinkle with remaining 1 tablespoon herbs.
Return pan to high heat. Add remaining 1 tablespoon oil to pan. Add Broccolini; cook 2 minutes. Add 1/2 cup water to pan; cover and cook 3 minutes or until tender. Sprinkle with remaining 3/8 teaspoon salt; drizzle with juice.
Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk. Serve steak with dressing and Broccolini.
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