Roasted Flank Steak with Olive Oil-Herb Rub

This sauce with this recipe was delicious. My only suggestion would be to slow cook the flank steak or use a different cut. Other than that I wouldn't change a thing.

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.

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!

I found this recipe in the Cooking Light Cooking through the Seasons book, in the autumn section. I made this tonight interested in the roasted aspect for the flank steak which is usually grilled. The steak turned out fantastic. Followed the recipe exactly and the meat turned out Medium to medium well, but very tender and full of flavor. My sauce mostly evaporated and had to deglaze the pan with more broth/wine to create more sauce. Will add a littl more than the 1/4 c. each requested next time. Made this as a weeknight meal. It was quick and simple. Served with mashed potatoes and green beans. This is a winner!

Lousy recipe. The meat was tough and the sauce was not even good. Very disappointing.