any night flank steak
I love to cook and try new recipes, but most of the time, I don’t want to spend hours in the kitchen on a weeknight. If you feel the same, this dinner might be worth a try – I made the meal posted in the above picture on a Tuesday night, and I still had plenty of my evening left after dinner for some much needed relaxation.
In the next few posts, I will share how I prepared all of the items shown on the above plate. If you don’t try anything else, try the flank steak. It is fantastic. I used to be pretty ambivalent about beef – all of it tastes the same, who cares about different cuts – but this recipe has changed me. Now we usually make it at least once a month. And I love it. The beef cooks up fast, and the meat is so buttery, you don’t need any other sauce to go along with it. Seriously. Try it.
Important note: If you cover your broiler pan with foil like we did (for easy clean up), make sure you trimmed enough of the fat off the steak to prevent it from dripping and collecting on the foil and subsequently catching on fire. Because that is totally a thing that can happen apparently, as we discovered for ourselves. It was a very small fire contained to the oven (on the foil, actually) that put itself out, but better safe than sorry.
Stay tuned for recipes for the roasted Brussels sprouts and a cranberry, pecan, and feta salad with homemade blueberry vinaigrette.
Flank Steak with Thyme
Yields 2 to 3 servings
1 pound whole flank steak, fat trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried thyme
- Adjust oven rack into the top position. Preheat broiler.
- Sprinkle each side of the trimmed flank steak with half of the salt, pepper, and thyme.
- Place the steak on a broiler pan covered with foil (you can use cooking spray in lieu of the foil, because fire).
- Broil for 6 minutes on each side for medium-rare steak, or until the steak has the desired degree of doneness.
- Place the steak on a plate and allow it to rest for at least 5 minutes.
- Cut steak (with the grain) into thin slices, and serve.