Herbed Flank Steak

I used to  avoid flank steaks because I thought that they absolutely had to be grilled and should only be used for fajitas.  I don’t exactly remember the first time that I had a flank steak that wasn’t a part of a fajita dinner, but I’m telling you – it opened up a world of opportunity!  Best of all it’s cheap and can be prepared and on a plate in under 20 minutes!

I think that flank steak is one of the beef world’s most under-rated cuts. When done right, it has the potential to pack some delicious flavor. Because it comes from the lower chest/abdominal area and is usually pretty tough. That’s why it is super important to marinate it, to let it rest after cooking, and to cut it properly.

When it comes to flank steak, you want to cut it “across the grain.” If you don’t know what this means, look for the direction of the long muscular fibers and cut across the steak in the opposite direction.

This recipe and many more can be found on our Weekly Meal Plan #3!

Herbed Flank Steak

This recipe packs a punch of flavor and can serve as a cheaper alternative than other cuts of steak. Just remember that letting the steak rest - especially since there is very little fat on this cut - is essential. It's also important to let the steak come to room temperature before cooking. If you are like me and very often forget to take it out of the fridge until you are ready to start cooking, then I would suggest adding one minute of cooking time to each side.

Servings 4

Cook Time 10 minutes mins

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Equipment

• Cast Iron Skillet

Ingredients

  

• 2 lb Flank Steak
• 2 Tbsp Butter
• 2 Tbsp Olive Oil - separated (or enough to thinly coat bottom of skillet)
• 1 Tbsp Fresh Rosemary, very finely chopped
• 1 Tbsp Fresh Thyme
• 3 Cloves Garlic, finely chopped
• 1 Tsp Red Pepper Flakes
• 2 Tsp Sea Salt or Kosher Salt
• 1 Tsp Black Pepper

Instructions

 

• Pat the flank steak off so that it is nice and dry.
• Into a small bowl, mix the rosemary, thyme, garlic, red pepper flakes, salt, and pepper.
• Using 1 Tbsp of Olive oil and a brush, spread all over the dried steak.
• Sprinkle the herb mixture all over steak on both sides, pressing in to make sure it sticks.
• Let sit while the steak comes to room temperature.
• Heat your cast iron skillet up to high. Once hot, add the olive oil and the butter, then add the flank steak to the hot skillet.
• For medium, cook for about 5 minutes on each side.
• Remove the steak from the skillet and put on a cutting board or plate. Cover with foil and let rest for 5-7 minutes. I generally prefer to use a plate so that I can catch all of the delicious juice as it rests and pour over after cutting.
• Cut the steak against the long muscular grains.

Course: Dinner

Cuisine: American

Keyword: Beef, Steak