Broiled Flank Steak
User Reviews
5
-
Prep Time
6 hrs
-
Cook Time
15 mins
-
Additional Time
10 mins
-
Total Time
6 hrs 25 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Broiled Flank Steak
Description
This recipe begins by marinating a 2-pound flank steak in a red wine-based marinade that includes olive oil, fresh lemon juice, chopped shallots, and herbs like rosemary and thyme. The marinade infuses flavor and helps tenderize the thin-cut steak. It should marinate at least 6 hours, preferably overnight, for best results.
The steak is broiled at high heat for about 6-7 minutes per side to reach medium to medium-well temperature, yielding a juicy and tender texture. Adjust cooking time for more rare or well-done preferences. The fingerling potatoes are tossed with olive oil, salt, and pepper to complement the meat as a side.
The dish pairs well with vegetables such as broccoli, asparagus, salad, or pasta. Noting oven variations is important for consistent doneness, and serving soon after broiling maintains juiciness.
Ingredients
- 2 lb. flank steak
For the red wine marinade
- 1 cup red wine cabernet variety
- 1/4 cup olive oil
- 2 shallots roughly chopped
- 1 lemon juiced
- 1 pring rosemary fresh, chopped
- 1 Tbsp. thyme fresh, chopped
- salt to taste
- black pepper to taste
For the fingerling potatoes
- 1 1/2 lbs. fingerling potatoes
- 3 Tbsp. olive oil
- 2 tsp. salt
- 1/2 tsp. black pepper
Instructions
For the flank steak
- First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it's cooked. Please don't skip this step!
- Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs salt and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
- Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
- Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak. Cook 4-6 minutes for more medium-rare steak. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
- Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it. Be sure to cut against the grain when slicing and serve with fingerling potatoes and a green veggie.
For the Fingerling Potatoes
- Wash the potatoes, slice them in half and place in a large bowl. Drizzle with olive oil, salt and pepper. Place the potatoes on a baking sheet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.
For the red wine reduction (optional, but recommended)
- Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey. Pour over flank steak.
Notes
- Ensure the flank steak marinates for a minimum of 6 hours to enhance flavor and tenderness.
- Serve the broiled flank steak with sides like potatoes, broccoli, salad, asparagus, or pasta for a balanced meal.
- Cooking times may vary depending on your oven; monitor the steak to reach your preferred doneness.
User Reviews
Overall Rating
5
You'll Also Love
