Flank Steak With Herbes De Provence Recipes

BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
• Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
• For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.

FLANK STEAK WITH HERBES DE PROVENCE

Steps:

• Combine the herbes, salt, and pepper in a small bowl. Rub the mixture on the steak.
• Spray large nonstick skillet or ridged grill with non-stick spray an set over med. heat. Place the steak in (on) the skillet and cook until an instant read thermometer reads 145 degrees for medium, about 10 minute each side.
• Transfer the steak to a cutting board, let rest to distribute juices for 5 minute Cut acrss the grain into 12 slices.

FLANK STEAK WITH PROVENCAL STYLE RUB

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
• Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
• Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

HERBES DE PROVENCE STEAK RUB

Steps:

• Gather the ingredients.
• Combine all ingredients and store in an airtight container for up to six months in a cool, dry place.
• To use, pat the steak dry with a paper towel.
• Apply the rub generously to the steak, massaging it in over the entire surface.
• Allow the steak to sit at room temperature for at least 30 minutes before grilling or barbecuing. This will allow the moisture of the steak to keep the rub attached during cooking. If you simply dusted the steak with rub right before grilling, you will end up with a well-seasoned grill, not a well-seasoned steak.
• Enjoy! Alternatively, you can season your steak with the rub up to 24 hours in advance, wrapping it in plastic wrap and refrigerating the steak. Herbes de Provence mixtures usually contain marjoram, oregano, rosemary, savory, thyme, and often lavender as well. Various recipes include basil and sage. Usually, the oregano, marjoram, thyme, and savory are in a larger proportion than the other spices. A pinch of this and that from your spice rack can work to make a good substitute. A steak with herbes de Provence rub will pair very well with a baked potato , steamed or grilled vegetables, and a glass of red wine.

HERBES DE PROVENCE GRILLED FLANK STEAK

Steps:

• Prepare a grill for medium-high heat; brush the grates lightly with oil.
• Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
• Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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