Pan-Roasted Flank Steak with Garlic-Shallot-Rosemary Marinade

So what's wrong with marinating steak in bottled Italian salad dressing? A lot.

👥 4 Servings⏱️ Prep & Cook: 1h 40m👤 Cook's Illustrated Editors📖 americastestkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●blender
●baking dish
●baking sheet
●skillet
●knife
●chef's knife
●cutting board
●oven

📝 Preparation Steps

FOR MARINADE:

Puree all ingredients in blender until smooth, scraping down blender jars as needed.

FOR STEAK:

Using dinner fork, poke steak about 20 times on each side. Place on rimmed baking sheet or in large baking dish; rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least ⏱️ 1 hour or up to ⏱️ 24 hours.

Adjust oven rack to middle position; heat oven to 450 degrees. Using paper towels, wipe paste off flank steak; season both sides of steak evenly with pepper. Heat oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until smoking. Set steak in skillet and cook until well browned, 3 to ⏱️ 4 minutes. Using tongs, flip steak; sear until second side is well browned, 3 to ⏱️ 4 minutes. Place skillet in oven and roast until slightly less done than desired, about 4 to ⏱️ 5 minutes for medium-rare. Using potholders to handle skillet, transfer steak to cutting board, tent loosely with foil, and let rest 5 to ⏱️ 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain on bias. Serve immediately.

flank steak (about 2 pounds), patted dry with paper towels1

Nutrition Facts

calories

391

fiber Content

0 g

sodium Content

406 mg

protein Content

32 g

cholesterol Content

103 mg

carbohydrate Content

2 g

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