Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 4

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!

Marcia Whyte Smart
Recipe by Cooking Light April 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 3 ounces steak and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

167 calories; calories from fat 38%; fat 7g; saturated fat 2.5g; mono fat 3.3g; poly fat 0.4g; protein 23.9g; carbohydrates 0.5g; fiber 0.1g; cholesterol 37mg; iron 1.6mg; sodium 266mg; calcium 21mg.
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