Herbed Flank Steak Recipes

Steps:

• For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
• For the three cheese waffle hash browns: Preheat a waffle iron to medium.
• Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
• Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
• Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
• For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
• Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

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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Steps:

• Combine all ingredients (except steak) to form a paste.
• Pound steak on each side with a meat mallet to tenderize.
• Coat the steak with the paste and refrigerate for 24 hours.
• Grill steak for 5-7 minutes on each side.
• Thinly slice across the grain and serve.