Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min
Yield:
6 (5-ounce) servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Tequila Garlic Lime Flank Steak

Recipe courtesy of Guy Fieri

Marinated Flank Steak

Recipe courtesy of Food Network Kitchen

Buffalo Flank Steak

Recipe courtesy of Mary Nearn

Firecracker Flank Steak

Sauteed Flank Steak

Recipe courtesy of Robert Irvine

Flank Steak Pinwheels

Recipe courtesy of Rachael Ray

Chimichurri Flank Steak

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories