Herb Crusted Flank Steak
Herb Crusted Flank Steak

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, herb crusted flank steak. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Remove and cover loosely with foil. Combine the salt, tarragon, garlic, pepper, and Dijon mustard in a small bowl. Spread half this mixture onto one side of the meat. Place steaks in large glass baking dish.

Herb Crusted Flank Steak is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Herb Crusted Flank Steak is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have herb crusted flank steak using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Herb Crusted Flank Steak:
  1. Take flank steak
  2. Get rosemary; minced
  3. Make ready thyme; minced
  4. Take garlic powder
  5. Make ready onion powder
  6. Take ground coriander seed
  7. Take breadcrumbs
  8. Make ready butter; melted
  9. Take dried parsley
  10. Prepare dried oregano
  11. Get kosher salt and peppercorn melange
  12. Get vegetable oil; as needed

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Steps to make Herb Crusted Flank Steak:
  1. Heat oil in an oven safe saute pan. Preheat oven to 400°.
  2. Cover steak with just enough oil to cover.
  3. Season flank steak with fresh herbs, onion & garlic powder, ground coriander seed, salt, and pepper.
  4. Place breadcrumbs, melted butter, and remaining dried spices in a small bowl. Mix.
  5. Sear each side on medium heat until you get a nice caramelization. Spread breadcrumbs on top. Bake in the oven until desired doneness is reached. Anywhere from 5-20 minutes, depending on desired doneness.
  6. Briefly place under the broiler to crisp the breadcrumbs if necessary.
  7. Let rest five minutes before slicing very thinly against the grain.
  8. Variations; Mustard, cheese, bacon, panko,

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