Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 flank steak, 1 1/2- to 2-pounds
Instructions
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
Nutrition Facts
| Calories | 350 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 105 milligrams |
| Sodium | 90 milligrams |
| Carbohydrates | 0 grams |
| Dietary Fiber | 0 grams |
| Sugar | 0 grams |
| Protein | 33 grams |
Reviews
Why do people have to be so negative – experiment and enjoy the experience- it’s an inexpensive cut- so just relax- #1 problem in the country- so ma y people that have nothing but negative things to say.
why don’t people understand that ovens vary, and that you HAVE to have the broiler pan as close to flame/element as possible, and have broiler set to High, if possible.
If after a 5 minutes the top of steak isn’t getting blackened (a little char) then you don’t have a hot enough broiler or your pan/steak is not close enough to heat source (like only a few inches).
This was simple and delicious! Heating the broiler pan before is key to searing the steak. I had the broiler on high for about 3 minutes to sear the top and then turned it to low to cook the inside. I extended the cook time only for about 4 minutes. Letting it rest helps continue the cooking once it is out of the oven. The steak was juicy and tender and the herbed oil topped it off really nicely. Its flavor is best with fresh ingredients. I subbed rice vinegar for red wine which gave it a lighter taste, but others might enjoy the robust flavor of red wine.
After 8 minutes, mine was still blue. I ended up flipping and cooking for another 6 to get to medium rare.
Flank steak deserves to be on a grill. The broiler just doesn’t make up for the poor cut.
It was raw at 10 min under the broiler when I turned it over. I had to put it in a few more times to get to med rare.
that steak was juicy tender and flavorful
Used 1 tbls of dried parsley and the red wine vinegar was too strong tasting
I get pretty nervous cooking steak, especially since we are without a grill in our apartment. When recipes call for broiling steak, I worry about over-drying it and the fire alarm going off from the smoke. However, I was so pleased with the way this turned out! I broiled the steak on high for three minutes, then dropped it down to low broil for another three minutes. The meat turned out soooo juicy and tender, and paired perfectly with the herb oil. My only comment is that the meat was a bit too salty for my liking, as I used the recipe with 1lb flank steak. I also paired this with bacon wrapped asparagus found on the app, and it is quite the combo. I will definitely be cooking this again!
Really great, simple main dish. The herb oil dresses this up nicely.