Easy Broiled Flank Steak that’s Herbalicious!

Broiled Flank Steak with pan drippings!

You would think that a gal that grew up raising cattle in Oklahoma had cooked a flank steak or two by now. But I have to say, this was my first one. Two things have kept me away from making this particular protein for dinner; 1) cooking shows always talk about it being a tough/chewy piece of meat, 2) I'm kinda scared of the broiler...many pieces of garlic bread have been lost to my broiling failure.

Turns out, flank steak is SUPER EASY! I don't know why I was so worried.  I will make this the next time I need to whip up a quick meal. It's so versatile. The steak can be served with rice or potatoes, or pasta, or in tacos, or as fajitas...endless possibilities!

As the cheap person that I am, I don't like buying marinades, since most of the ingredients are right there in my cabinet or fridge. Also, marinades are part of the creative process and I really get into combining flavors. The marinade I made to season this flank steak was a total mad scientist type of experiment. Thankfully, it turned out great!

Here is my take on a broiled, herbalicious, flank steak! Try it! You'll like LOVE it!

Broiled Flank Steak
Oven: Broil setting on your stove
Time: 13-15 min, for medium well

You will need:

• 1 package flank steak, trimmed of fat
• 1 large freezer bag 

Marinade:

• Seasonings; salt, black pepper, onion powder, garlic powder, paprika, 
• Herbs de Provence seasoning (includes Savory, Marjoram, Rosemary, Thyme, Oregano)
• Juice of 1 lemon
• 2 TBS brown sugar
• 2 TBS balsamic vinegar
• 1/2 cup onion, chopped
• 4 garlic cloves, chopped
• 3-4 TBS olive oil

Instructions:

1. Wash off the flank steak after removing it from the package. Place on a flat surface and season both sides liberally with salt, black pepper, onion powder, garlic powder, paprika.
2. Next add the dried herbs.
3. Place the seasoned flank steak in a large freezer bag and add all the other ingredients to both sides of the bag.
4. Massage the marinade into the steak.
5. Refrigerate until you are ready to broil. The longer, the better the flavor.
6. Broil for 13-15 minutes, depending on the thickness and size of your flank steak. Mine was a hefty steak and took almost 18 minutes for a medium well finish.
7. Slice across the grain...thin slices.
8. Save the pan drippings to spoon over the slices.

Washed and ready to go!

Seasoned

Herbs added.

Marinading

Ready to be Broiled

Broiled to Perfection!

Sliced against the grain.

Pan dripping...YUM!

If you don't have all these herbs or spices, just make up your own recipe! Keep in mind, heavy sauces added to the marinade will just encourage your smoke detector to screech, as the sauces will burn quickly under the intense heat. Just saying...

Please try this recipe and let me know how your flank steak turned out!

As the mixing bowl turns,
Donna ; - )