Simple flank steak baked in the oven with herb butter
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Flank steak is a relatively lean cut of meat, but it boasts a rich beef flavor. This cut doesn't like long cooking times and is typically cooked to medium rare, with an internal temperature of 55°C-60°C. Grilling flank steak is quick and easy. No need to flip it, and the entire cooking time is no more than 8 minutes. Slice the steak across the grain for a melt-in-your-mouth flavor, and serve drizzled with olive oil and herbs, or use it in delicious sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 1/4 cup chopped parsley
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- A pinch of red pepper flakes
- 1 piece of flank steak weighing 0.7-1 kg.
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Cooking the dish according to the recipe:
- Position the oven rack 12-15 cm from the heating element and preheat the oven to broil. Line a baking pan or sheet pan with foil and insert the insert, if using. Place the pan on the oven rack and preheat for 5 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup olive oil, parsley, vinegar, garlic, red pepper flakes, 0.5 teaspoon salt, and a pinch of ground black pepper. Cover the oil and herbs and set aside until ready to serve.
- In a small bowl, combine the remaining 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper. Rub the mixture into the steak on all sides.
- Carefully remove the pan from the oven, place the steak in the center, and grill (without turning) until the meat is browned and firm to the touch in the thickest part, 6-8 minutes for medium-rare. Let the meat rest for 10 minutes. Slice thinly across the grain and serve with herbed butter.
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