Brushed with a rub of fresh herbs flavored with olive oil and lemon zest, this flank steak is roasted with red wine-laced broth, adding up to lots of flavor with little fuss. Leftovers, if there are any, make great steak sandwiches!
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
2 teaspoons olive oil
1/8 teaspoon grated lemon rind
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1 1/2-pound) flank steak, trimmed
1/4 cup dry red wine
1/4 cup fat-free, less-sodium beef broth
Thyme sprigs (optional)
How to Make It
Preheat oven to 400°.
Combine first 6 ingredients in a small bowl; set aside.
Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. 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 pan sauce. Garnish with fresh thyme sprigs, if desired.
To serve two, use two (four-ounce) beef tenderloin steaks instead of flank steak, reduce the herbs to 1/2 teaspoon each, and omit the broth. Finish the tenderloin in the oven for two minutes instead of
I'm a late bloomer with trying the flank steak. Pulled it out of freezer and didn't know what to do with it and lo and behold I came across THIS recipe since I wanted to put it in the oven. Wasn't to sure bout the cooking time tho, WOW this is a keeper for sure, cant wait to hit the grocery store again. Had a smaller piece of so only thing different used dried herbs, bout 1/2 tsp ea. and a dash of cayenne pepper and just used bout 1/2 tsp of ground bouillon to the water, since I didn't have broth on hand. . Brother just happened to stop by after I put in oven, so he made a big salad and we sat down to eat. and we just LOVED the steak ,very tasty. Thanks for the post
This was delicious. We cooked it as directed in a cast iron skillet and it came out perfectly done. The blend of flavors in the rub was easy to prepare and perfect. While the meat was resting, we deglazed the pan with a bit more wine and broth. The pan sauce was yum! Served it with roasted cauliflower and a Rhone red blend. Amazing!
My husband loved this simple, but flavorful recipe for flank steak! This is easy and super fast to make in a cast iron skillet with a resulting tender and meaty entree that is nothing short of restaurant quality. The only modification I had to this recipe was for the herbs - the store was out of tarragon, so I omitted; but use fresh if you can to amp the flavor to its full potential! My husband raved about this one - super easy and simple to make. Served with broccoli and C.L's fontina and mascarpone baked penne. 100% a keeper; we will be making this recipe again - Enjoy!
This was had lots of good flavor. I too used dried herbs because i didn't have fresh on hand. Needed to cook it a bit longer than 10 min in order to make it closer to medium. I had doubled the wine/broth, and think that maybe I'll add an onion next time to the gravy and then thicken it a bit to serve over the steak. Thanks Cooking Light for another easy/quick/healthy dinner idea.
I also used dry herbs and doubled the amount of wine and beef broth. I'm not sure doubling the wine/broth was necessary, as I had plenty left over, and it was very thin. I generally like my flank steak medium rare, and this recipe leaves the meat medium-well/well-done. It was still tasty, but not my favorite flank steak recipe.
We (hubby and I) found this to be a super flavorful, very tasty dish. Now, that being said, we did modify a little. I used dried herbs instead of fresh because I didn't want to make a trip to the store just for that. For the steak, got a flank steak that was just under 1 pound. I used a 2007 Chianti that was around $10 for the red wine. We prefer steaks medium to medium well, so I ended up cooking it a bit longer than what it indicated. I had tried taking it out and letting it set after the 10 minutes, but the steak was still bloody in middle (after a few slices), so I turned oven back on and put in for 5 more minutes. The sliced pieces were getting less pink, but the main piece wasn't, so I sliced it the rest of the way and put in for another 5 minutes. That did the trick--was medium well, and very juicy. There wasn't much pan sauce, but it didn't really need much, either. We served it with the 'Spicy Roasted Potato Wedges'--mmmm, perfect!
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