Source: dLife

Thin cut flank steak topped with a fresh herb crust served with a light red wine sauce.

Servings

1 tsp fresh thyme , chopped
1 tsp fresh oregano , chopped
1 tsp chopped parsley
2 tsp olive oil
0.12 tsp grated lemon rind
1 medium garlic cloves , minced
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper , freshly ground
1.5 lb flank steak , trimmed
1 cooking spray
0.25 cup red wine (dry)
0.25 cup fat free unsalted beef broth
1 pinch fresh thyme (optional)

1 Preheat oven to 400°F.
2 In small bowl, whisk thyme, oregano, parsley, oil, lemon rind, and garlic.
3 Season both sides of steak with salt and pepper.
4 Coat medium skillet with cooking spray and heat over medium-high.
5 Place steak in pan and cook 1 minute per side. Add wine and broth, and cook 1 minute.
6 Spoon herb mixture onto steak and move pan to oven. Roast 10 minutes or until preferred degree of doneness.
7 Let rest 10 minutes before slicing. Spoon pan juices over steak and garnish with thyme sprigs.

To serve two, use two (four-ounce) beef tenderloin steaks instead of flank steak, reduce the herbs to 1/2 teaspoon each, and omit the broth. Finish the tenderloin in the oven for two minutes instead of 10.