Peppered Herb Flank Steak
Elevate your steak night with this Peppered Herb Flank Steak, a mouthwatering recipe that marries bold flavors with simple, elegant preparation. This dish features tender flank steak infused with a fragrant blend of fresh rosemary, thyme, and garlic, perfectly balanced by the kick of freshly cracked black pepper and the richness of melted butter. Seared to perfection in a hot skillet for a beautifully caramelized crust, the steak is finished with a bright drizzle of lemon juice and a sprinkle of parsley for a fresh, zesty touch. With just 15 minutes of prep time and a quick 10-minute cook, this recipe is ideal for a weeknight dinner yet impressive enough for special occasions. Serve it thinly sliced alongside roasted vegetables or a crisp green salad for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 4 cloves garlic cloves
- 1.5 teaspoons coarse kosher salt
- 1.5 teaspoons freshly cracked black pepper
- 1 tablespoon butter
- 2 teaspoons lemon juice
- 1 tablespoon parsley (for garnish)
Instructions
Begin by patting the flank steak dry with paper towels to remove excess moisture and ensure a good sear.
In a small bowl, mix the olive oil, chopped rosemary, thyme, and minced garlic to create a fragrant herb mixture.
Rub the herb mixture evenly over both sides of the flank steak, ensuring the meat is well-coated.
Sprinkle the coarse kosher salt and freshly cracked black pepper over the steak, pressing gently to adhere the seasoning.
Preheat a cast-iron skillet or grill pan over medium-high heat until it is very hot but not smoking. Add the butter and let it melt completely.
Carefully place the steak in the skillet and cook for 4-5 minutes on each side for medium-rare, or longer depending on your preferred level of doneness.
While the steak is cooking, occasionally spoon the melted butter and herb drippings over the meat to enhance its flavor.
Remove the steak from the skillet and transfer it to a cutting board. Allow it to rest for 5 minutes to retain its juices.
Just before serving, drizzle the freshly squeezed lemon juice over the steak for a bright, tangy finish.
Slice the steak thinly against the grain and arrange it on a serving platter. Garnish with freshly chopped parsley.
Serve warm with your favorite side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
