Best 4 Flank Steak With Herbes De Provence Recipes

Indulge in a culinary journey with our diverse selection of flank steak recipes, each bursting with unique flavors and cooking techniques. From the classic Herbes de Provence Flank Steak, where aromatic herbs dance upon tender beef, to the tantalizing Grilled Flank Steak with Chimichurri Sauce, where tangy, herbaceous sauce complements the smoky char. If simplicity is your desire, the Seared Flank Steak with Garlic Butter offers a delightful combination of browned steak and savory butter. For a taste of Asian inspiration, try the Korean-Style Flank Steak, where bold flavors of soy, garlic, and sesame dance upon the beef. And for a healthy twist, the Flank Steak with Roasted Vegetables brings together tender steak and an array of colorful, roasted vegetables. No matter your taste preferences, our flank steak recipes promise an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

HERBES DE PROVENCE GRILLED FLANK STEAK

Herbes de Provence Grilled Flank Steak image

Herbes de Provence is an easy way to dress-up flank steak.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil, plus more for the grill
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
Steamed green beans and grilled or boiled potatoes, for serving

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.

HERBES DE PROVENCE STEAK RUB

Herbes de Provence Steak Rub image

Try this lively combination of herbs and spices, perfect for any cut of steak. This Herbes de Provence rub will season the meat well.

Provided by Derrick Riches

Categories Spice Mix

Time 5m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons (30 mL) kosher salt (or sea salt)
1 tablespoon (15 mL) onion powder
1 tablespoon (15 mL) herbes de Provence
2 teaspoon (10 mL) coarse ground black pepper
2 teaspoons (10 mL) dried parsley
1 teaspoon (5 mL) garlic powder
1/2 teaspoon (2.5 mL) chili powder
1/2 teaspoon (2.5 mL) paprika
1/4 teaspoon (1.25 mL) allspice

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.

Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 3502 mg, Sugar 0 g, Fat 0 g, ServingSize 1/3 cup (4 servings), UnsaturatedFat 0 g

FLANK STEAK WITH HERBES DE PROVENCE

Flank Steak With Herbes De Provence image

From the Weight Watcher's in 20 Minutes Cookbook. As I am trying to get back to weight,eat healthy, and make foods family will enjoy I came across this cookbook and the recipes are very simple, 20 minute meals, and easy to keep on track with. This is a super delightful recipe with less than 5 ingredients to boot. WW pts.5 Serving size 3 slices. note- cook time includes 5 min. rest time

Provided by Chef1MOM-Connie

Categories < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 tablespoons herbes de provence
1 teaspoon salt
1/2 teaspoon black pepper
1 (1 lb) flank steak, trimmed

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.

Nutrition Facts : Calories 187.8, Fat 9.4, SaturatedFat 3.9, Cholesterol 77.1, Sodium 642.7, Carbohydrate 0.2, Fiber 0.1, Protein 24.1

FLANK STEAK WITH PROVENCAL STYLE RUB

Flank Steak with Provencal Style Rub image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 (5-ounce) servings

Number Of Ingredients 9

Ingredients

10 to 12 anchovies
8 cloves garlic
4 teaspoons Dijon mustard
2 teaspoons dried herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 flank steak, about 2 pounds
Lemon wedges

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.

Tips:

Choose a flank steak that is at least 1 inch thick and has good marbling.
Use a sharp knife to score the steak across the grain in 1/4-inch intervals. This will help the marinade penetrate the meat and make it more tender.
Make sure the marinade contains an acidic ingredient, such as lemon juice or vinegar. This will help to break down the tough fibers in the steak and make it more tender.
Marinate the steak for at least 30 minutes, but no longer than 24 hours. If you marinate the steak for too long, it can become tough.
Cook the steak over high heat until it reaches your desired doneness. Flank steak is best cooked medium-rare or medium.
Let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the steak and make it more tender.

Conclusion:

Flank steak is a delicious and affordable cut of meat that can be cooked in a variety of ways. When marinated and cooked properly, flank steak is tender, flavorful, and juicy. Whether you are grilling, pan-frying, or roasting flank steak, be sure to follow these tips to ensure that you get the best results.