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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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 3 1/2 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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1 tsp  fresh thyme
1 tsp  fresh oregano
1 tsp  chopped parsley
2 tsp  olive oil
0.125 tsp  grated lemon rind
1 each  medium garlic cloves
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 1/2 lb  flank steak
1 each  cooking spray
0 1/4 cup  red wine
0 1/4 cup  fat free unsalted beef broth
1 pinch  fresh thyme
  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.

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