Flank Steak with Herb Dressing and Charred Broccolini
- 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
- calories 331
- fat 19.8 g
- satfat 4.2 g
- monofat 12.1 g
- polyfat 1.7 g
- protein 29 g
- carbohydrate 9 g
- fiber 2 g
- cholesterol 70 mg
- iron 3 mg
- sodium 457 mg
- calcium 119 mg
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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