Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: 3 ounces steak, one-fourth of broccolini, and about 1/3 cup dressing)

Adding the steak's juices into the dressing it's served with boosts savory satisfaction.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk. Serve steak with dressing and Broccolini.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Just ok

May 03, 2016
Nice flavors here but I'm not generally a fan of pan-searing steak and flank steak is already a tough cut that benefits from a nice marinade.  But I wanted to try it and stay true to the recipe.  I felt the "charred broccolini" made it obvious that the broccolini was to be sauteed in the pan after the steak to get the charring.  This worked well, though I did cook the broccolini 2 minutes each side before adding the water and it needed to simmer about 4 minutes to cook all the way through.  And damn, broccolini is expensive!  So this won't be a recipe I'll likely make again.  The herb dressing was nice though.

Variation - On the grill

April 26, 2016
We made a variation on this recipe as we could not find any broccolini in our local stores. We turned it into an herb marinade for the steak, then grilled it. We served it with a green bean casserole. Our full review with pictures can be found here:

Unclear recipe

October 16, 2015
Recipe is unclear. Not sure if I'm to use a clean pan for the brocollini or cook in the remnants. Different way to cook flank, so two stars for that.