Brown sugar and dijon marinated flank steak is broiled to medium-rare, thinly sliced, and served with roasted garlic and herb butter.
Ingredients
Instructions
Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a large resealable plastic bag.
In a small bowl, whisk brown sugar, mustard, fish sauce, vinegar, Worcestershire, and 1/4 cup oil. Pour into bag and seal, pressing out air. Refrigerate, flipping bag every few hours so marinade is evenly distributed, at least 1 hour or up to 8.
Place a rack in upper third of oven; heat broiler to high. Remove steak from marinade and wipe off any excess; season all over with salt and pepper. Place a wire rack on a baking sheet; arrange meat on rack.
Broil steak 5 minutes, flip, and continue to broil, watching closely, until an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 4 to 5 minutes more. Let rest on cutting board 10 minutes, then thinly slice against the grain.
While steak is resting, place garlic on baking sheet and drizzle with remaining 1 tablespoon oil. Broil, watching closely, until garlic browns and softens, 2 to 3 minutes.
In a small bowl, mash roasted garlic, butter, parsley, and chives until mostly smooth and combined; season with salt.
Transfer steak to a platter. Serve with garlic butter alongside.
Nutrition
- Calories
- 561 Calories
- Fat Content
- 43 g
- Saturated Fat Content
- 15 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 148 mg
- Sodium Content
- 553 mg
- Carbohydrate Content
- 5 g
- Fiber Content
- 0 g
- Sugar Content
- 3 g
- Protein Content
- 38 g
