Flank Steak With Herbes De Provence: A Taste of the Mediterranean

My culinary journey has taken me across continents, but some of my most cherished food memories are rooted in simplicity. This Flank Steak with Herbes de Provence evokes the sun-drenched hills of Provence, where fragrant herbs grow wild and the air is thick with the promise of a delicious meal. I remember a small bistro in Nice, where the chef, with flour dusting his apron, prepared this dish with effortless grace. The aroma alone was enough to transport me, and the first bite—tender, flavorful steak infused with the essence of the Mediterranean—sealed the experience. It’s a dish that proves exceptional flavor doesn’t always require hours in the kitchen.

Recipe Overview

• Prep Time: 2 minutes
• Cook Time: 15 minutes
• Total Time: 17 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 1/2 tablespoons herbes de provence
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (1 lb) flank steak, trimmed

Equipment Needed

• Small bowl
• Large nonstick skillet or ridged grill
• Non-stick cooking spray
• Instant-read thermometer
• Cutting board

Instructions

1. In a small bowl, combine the 1 1/2 tablespoons of herbes de provence, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. The key here is to really mix them well, ensuring the herbs are evenly distributed.

2. Rub the herb mixture all over the 1 lb flank steak, making sure to coat every surface. Don’t be shy – really massage the spices into the meat. This will help the flavors penetrate and create a beautiful crust.

3. Spray a large nonstick skillet or ridged grill with non-stick spray and set it over medium heat. Allow the skillet or grill to heat up properly before adding the steak. This will help you achieve a good sear.

4. Carefully place the steak in (or on) the skillet or grill. Cook until an instant-read thermometer reads 145 degrees Fahrenheit for medium doneness, about 10 minutes per side. The cooking time may vary depending on the thickness of your steak and the heat of your stove or grill. Remember that carryover cooking will raise the temperature a bit while resting. If you prefer a different level of doneness, adjust the cooking time accordingly. For medium-rare, aim for 130-135 degrees Fahrenheit; for medium-well, 155-160 degrees Fahrenheit.

5. Transfer the steak to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute. This is a crucial step! Cutting into the steak immediately will cause all the juices to run out, resulting in a drier, less flavorful piece of meat.

6. After resting, cut the steak across the grain into 12 thin slices. Cutting against the grain shortens the muscle fibers, making the steak more tender and easier to chew.

Expert Tips & Tricks

• For enhanced flavor, marinate the flank steak with the herbes de provence mixture for at least 30 minutes, or even overnight, in the refrigerator.
• Don’t overcrowd the skillet or grill. If your steak is very large, you may need to cook it in two batches to ensure proper searing.
• To prevent sticking, make sure your skillet or grill is properly heated before adding the steak. A hot surface will help the steak develop a nice crust.
• If you’re using a grill, consider adding a small piece of wood, like hickory or mesquite, to the coals for a smoky flavor.
• Don’t be afraid to experiment with different herbs and spices. While herbes de provence is a classic choice, you could also try using Italian seasoning, smoked paprika, or even a pinch of red pepper flakes for a little heat.
• If you want a richer sauce, deglaze the skillet with a splash of red wine or balsamic vinegar after cooking the steak.

Serving & Storage Suggestions

Serve the sliced Flank Steak with Herbes de Provence immediately. It pairs beautifully with roasted vegetables, such as asparagus, potatoes, or zucchini. You can also serve it with a simple salad or a side of creamy polenta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat or in the microwave. Avoid overcooking, as this will make the steak tough. It is best served fresh though! The flavor is best when eaten within 24 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	187.8 kcal	N/A
Calories from Fat	84 g	45%
Total Fat	9.4 g	14%
Saturated Fat	3.9 g	19%
Cholesterol	77.1 mg	25%
Sodium	642.7 mg	26%
Total Carbohydrate	0.2 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	24.1 g	48%

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes to the herbes de provence mixture.
• If you don’t have flank steak, you can substitute skirt steak or hanger steak. Keep in mind that these cuts may require slightly different cooking times.
• For a vegetarian option, try using portobello mushrooms instead of steak. Marinate the mushrooms in the herbes de provence mixture and grill or pan-fry until tender.
• If you are watching your sodium intake, use a low-sodium salt alternative or reduce the amount of salt in the recipe.
• To add a touch of sweetness, brush the steak with a glaze of honey and balsamic vinegar during the last few minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I cook this steak in the oven?

A: While pan-searing or grilling is recommended for best results, you can cook the steak in the oven. Preheat your oven to 400°F (200°C), sear the steak in a hot skillet for a few minutes per side, then transfer it to the oven and bake until it reaches your desired level of doneness.

Q: How do I know when the steak is cooked to the right temperature?

A: The best way to check the doneness of the steak is to use an instant-read thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat.

Q: Can I use dried herbs instead of fresh herbes de provence?

A: Yes, you can use dried herbs, but fresh herbs will provide a more vibrant flavor. If using dried herbs, use about half the amount called for in the recipe.

Q: What’s the best way to cut flank steak?

A: It’s crucial to cut flank steak against the grain. Look for the direction of the muscle fibers and slice perpendicular to them. This will make the steak more tender and easier to chew.

Q: Can I make this recipe ahead of time?

A: You can prepare the herb mixture ahead of time and store it in an airtight container. However, it’s best to cook the steak just before serving for optimal flavor and texture. You can marinate the steak ahead of time, but limit the time to 24 hours.

Final Thoughts

This Flank Steak with Herbes de Provence is a simple yet elegant dish that’s perfect for a weeknight meal or a weekend gathering. Its ease of preparation and vibrant flavors make it a guaranteed crowd-pleaser. So, gather your ingredients, fire up your grill (or skillet), and prepare to be transported to the sun-kissed shores of the Mediterranean. I encourage you to try it and adapt it to your own tastes! Don’t hesitate to share your creations and feedback – I’m always eager to hear about your culinary adventures. Pair this steak with a crisp rosé or a light-bodied red wine for a truly unforgettable experience. Bon appétit!