NUTRITION FACTS
Serving Size = 3 oz (89g); Servings per container = 4; Calories 130; Total Fat 6g (9%); Saturated Fat 2g (10%); Cholesterol 55mg (18%); Sodium 190mg (8%); Total Carbohydrate 1g (0%); Dietary Fiber 0g (0%); Sugars 0g; Protein 18g.

HERB RUBBED FLANK STEAK

4 servings / 1 serving = 3 Ounces

HERB RUBBED FLANK STEAK

4 servings / 1 serving = 3 Ounces

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 2 garlic cloves, minced or passed through a garlic press
  • 2 sprigs fresh rosemary, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 12 oz flank steak

 

DIRECTIONS

  1. In a small bowl, combine the garlic, rosemary, salt, pepper, and extra virgin olive oil. Stir to combine.
  2. Lay the flank steak on a flat pate. Blot with a paper towel to remove any excess juices.
  3. Rub the garlic and herb mix all over the flank steak and let sit at least a half hour. Note: You can prepare this one day ahead, stored in the refrigerator. Remove the steak 1/2 hour before cooking, so that it is at room temperature.
  4. Heat a skillet large enough to hold the steak over medium heat.
  5. Remove any excess garlic herb rub from the steak and lay the steak down onto the skillet. Let cook 4 minutes, then, using tongs, flip and cook for another 4 minutes.
  6. Remove the steak from the skillet and let rest, covered with aluminum foil, for 10 minutes.
  7. Slice the steak against the grain and serve with a salad.

NUTRITION FACTS
Serving Size = 3 oz (89g); Servings per container = 4; Calories 130; Total Fat 6g (9%); Saturated Fat 2g (10%); Cholesterol 55mg (18%); Sodium 190mg (8%); Total Carbohydrate 1g (0%); Dietary Fiber 0g (0%); Sugars 0g; Protein 18g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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