Nothing like a good piece of beef for dinner! Alright, not everyone feels this way, and I don’t eat red meat often anymore, but I love flank steak because it’s a lean cut of beef and quite versatile. In retrospect, we should have sliced it thinner, but the herb flavor was magnificent and we could smell the garlic throughout the house while it cooked. Thank you Cooking Light!
2 tsp olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp chopped fresh parsley
1/4 tsp grated lemon rind
1 garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (1-1/2 pound) flank steak, trimmed
1/4 cup dry red wine
1/4 cup fat-free, less-sodium beef broth
Thyme sprigs (optional)
- Preheat oven to 400 degrees.
- Combine first 6 ingredients in a small bowl; set aside.
- Sprinkle salt & 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 & broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400 degrees for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across grain into thin slices. Serve with pan sauce. Garnish with fresh thyme sprigs, if desired. Yield: 6 servings (serving size: 3 ounces stead & about 1 tablespoon sauce).