Best Flank Steak With Herbes De Provence Recipes

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.

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 LEMON-LIME 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.

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.

GRILLED RIBEYES WITH HERB BUTTER

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.