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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Roasted Herb Rubbed Flank Steak

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	201.8

Total Carbs	0.6 g

Dietary Fiber	0.0 g

Sugars	0.1 g

Total Fat	8.1 g

Saturated Fat	2.9 g

Unsaturated Fat	0.4 g

Potassium	463.3 mg

Protein	27.7 g

Sodium	267.5 mg

Dietary Exchanges 8.1 Fat, 0.0 Vegetables, 3.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp fresh thyme 1.0
1 tsp fresh oregano 1.0
1 tsp chopped parsley 2.0
2 tsp olive oil 0.125
0.125 tsp grated lemon rind 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 1.5
1 1/2 lb flank steak 1.0
1 each cooking spray 0.25
0 1/4 cup red wine 0.25
0 1/4 cup fat free unsalted beef broth 1.0
1 pinch fresh thyme

Directions

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