Herb Crusted Flank Steak
Herb Crusted Flank Steak

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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.

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

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

Cooking the exact same every day is burning out. So this web site is below to give the world's finest recipe secrets. A quick and easy flank steak that is sure to make your week a little bit better. Fast Lane A guest favorite, an original blend of herbs and spices brings a burst of flavor to our lean steak. This tongue tingling herb and peppercorn crusted flank steak is an easy and delicious way to serve up dinner any night of the week.

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