Garlic Thyme Flank Steak
- Yield 4 to 6 servings
This is a tender and juicy entree.
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup beef broth
- 2 tablespoons coarsely chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme
- 1/3 cup sherry
- 3 tablespoons cornstarch
- 1/2 cup cold water
- Score the steak at 1-inch intervals. Heat the olive oil in an ovenproof skillet. Add the steak and cook over medium-high heat until browned. Season with salt and pepper. Mix the beef broth, parsley, garlic and thyme in a bowl. Pour over the steak. Bake, covered, at 325F for 1 1/2 to 2 hours or until the steak is tender. Remove the steak to a serving platter and keep warm.
- For the gravy, measure the pan drippings. Add the sherry and enough water to measure 1 1/4 cups. Pour into the skillet. Stir in a mixture of cornstarch and 1/2 cup water. Cook until the mixture is slightly thickened, stirring constantly. Pour a small amount over steak. Serve the remaining gravy on the side. Garnish with additional parsley. Serve with garlic mashed potatoes.
Recipe reprinted with permission from Favorite Recipes from the Black Forest Inn’s Black Hills Treasures (Black Forest Inn, Rapid City, South Dakota, 2002).
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN