Sunday, January 4, 2009

Lemon Herb Flank Steak

Lemon Herb Flank Steak

We had this for Christmas dinner this year. Super yummy!

For Steak:

2 lemons
2 Tb. oil
1 Tb. garlic
1 tsp. black pepper
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 tsp. salt
1 flank steak, about 1 1/2 lbs.

Grate peel from lemons; set aside for later. Cut the lemons in half and squeeze to make 1/4 c. juice. In a large Ziploc bag, combine 1 Tb. grated lemon peel, lemon juice, oil, and herbs. Set aside remaining lemon peel. Using a large knife, cut several diagonal slashes into steak to prevent curling during cooking. Add steak to marinade in Ziploc bag. Chill for at least 1 hour. 

Preheat broiler. Broil for about 5 minute on each side for medium, brushing twice with marinade. Transfer steak to cutting board. Slice on a diagonal. Place lemon butter slices on hot steak; serve immediately. Serves 6.

Lemon Butter:

1/4 c. butter or margarine, softened
1/2 tsp. minced garlic
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
Remaining lemon peel

In small bowl, combine 1 tsp. remaining grated lemon peel, butter, garlic, thyme, and salt and pepper; mix well. Spoon mixture into a log shape on a sheet of waxed paper. Wrap the waxed paper around the lemon butter mixture. Shape into a log. Refrigerate lemon butter until firm, about 1 hour.

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