Roasted Flank Steak with Olive Oil-Herb Rub

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.

I also used dried herbs and after reading the reviews, I went ahead and doubled the wine and broth. Turned out great.

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!