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Herbed Flank Steak


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Herbed Flank Steak 0 Picture


  • 1 Tbsp olive oil
  • 1 Tbsp chopped fresh rosemary
  • 1/2 Tbsp crushed fennel seeds
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 lb flank steak
  • 1/2 (10-oz) box plain couscous
  • 1 Tbsp olive oil
  • 1/2 (8-oz) pkg sliced mushrooms
  • 1 tsp bottled minced garlic
  • 1 zucchini, cut into half moons
  • 1/2 tsp fresh lemon juice
  • 1/2 (16-oz) French baguette



Step 1

Combine oil, rosemary, fennel seeds, and
salt and pepper in a small bowl. Rub mixture
over flank steak. Heat a grill pan or cast iron
skillet over medium-high heat; add steak. Cook
5 to 6 minutes per side or to desired doneness.
Let stand 10 minutes before slicing thinly
across the grain.
Prepare couscous according to package
directions. Heat oil in a skillet over medium
heat. Add mushrooms, and cook 5 minutes.
Add garlic; cook 1 minute. Add zucchini and
lemon juice; cook 2 minutes or until zucchini is
tender. Stir in couscous, toss. Season to taste.
Preheat oven to 400°F. Wrap bread in foil and
bake 10 minutes or until heated through; slice.

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