herbs for flank steak

Flank Steak Stuffed With Fresh Spinach Feta Cheese Naturiffic

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Flank Steak With Fresh Herbs And Lime Live Love Laugh Food

We love cooking with flank steak. It’s affordable, leaner than other cuts of beef and packed full of meaty flavor. Plus, it’s incredibly versatile. After cooking, slice against the grain (into thin strips) and it’s ready for any weeknight dinner idea you throw at it. Use it to bulk up salads, make it your protein in grain bowls or stuff into tortillas for taco night—whatever you decide you’ll be glad you added it to the menu. Want to make an easy steak dinner with it? This is your go-to recipe. The herbs and spices used in Herbes de Provence are almost identical to those used in Italian seasoning—except for the addition of lavender, which perfectly complements the meat and makes this dinner extra special.

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

When you need a quick-and-easy weeknight meal, try this recipe. It’s full of flavor (thanks to fresh garlic and rosemary) and the combination of beans, arugula and beef is guaranteed to keep you full.

Flank Steak With Herb Chimichurri Green Goddess Salad Country Bread

The tart and refreshing flavors of vinegar, lemon juice and cilantro come together with a little spicy garlic and red pepper flake to make an irresistibly delicious accompaniment for simple, grilled flank steak skewers.

This protein-packed steak and egg salad is paleo-friendly and the perfect way to start your day. Red onion is soaked in cold water to take the edge off — an easy trick you can use over and over again.

Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.

Stuffed Flank Steak Pinwheels In Cast Iron Pan Flank Steak Recipes

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme. 

The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.

Now, take a look at a list of five great herbs for flavoring beef with explanations of why those herbs made the cut. And, whenever possible, use fresh herbs rather than dried herbs in your recipes. If you can grow your own herbs, even better, it will ensure maximum freshness and best taste. 

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