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Flank Steak with Herb Dressing and Charred Broccolini DONALD DRIVER

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Donald Driver’s got an A+ recipe with his Flank Steak!

1/4 cup extra-virgin olive oil
1/4 cup fresh poultry herb blend (sage, rosemary, thyme, chopped)
2 teaspoons garlic (peeled, minced)
1 pound flank steak
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound broccolini (trimmed, cut into 1-inch pieces)
2 teaspoons lemon juice

Combine 3 tablespoons of the oil, 3 tablespoons of the herbs, and the garlic in a skillet over medium heat. Cook for 2 minutes, stirring frequently. Remove the mixture from the pan and place in a bowl.
Cut the steak into 4 equal pieces and sprinkle each piece with salt and pepper. Return the pan to medium heat and add the steak to the pan. Cook to the desired degree of doneness, about 4 minutes on each side. Remove the steak from the pan and place it in a shallow dish to collect the juices; then sprinkle it with remaining 1 tablespoon of herbs.
Return the pan to medium heat and add the remaining 1 tablespoon of oil to the pan. Add the broccolini and cook for 2 minutes. Add 1/2 cup water to the pan, cover, and cook until tender, about 3 minutes. Sprinkle with salt and drizzle with lemon juice.
Divide the steak among 4 plates. Whisk the steak juices and herb mixture together. Serve the steak with the herb dressing and broccolini.
Tip: Remove the steak from the refrigerator 30 minutes before cooking and allow to come to room temperature for even cooking time.

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