Monday, April 25, 2016

Flank Steak with Herb Dressing

The original recipe for tonight's dinner was flank steak with herb dressing and charred broccolini. However, our local stores did not have any broccolini so we kind of had to improvise. It turned out really good and fast though. We used the grill instead of a pan to fry it and we marinated the meat in the oil and herb mixture for a couple hours. Overall it turned out really good. The flank steak cut of meat we had was also perfectly marbled so that helped a lot too.
For our side, we made a green bean casserole which was perfect with frozen petite green beans.
The original recipe is here:

Flank steak with green bean casserole

Right off the grill

Cooking on the grill

Marinating in herbs and olive oil


1 lb flank steak
2 tablespoons olive oil
1/2 container of fresh poultry herbs, chopped

Green Bean Casserole:
5 cups frozen green beans
1 cup crispy onions
2 cans cream of chicken soup
1/2 cup milk


1. Wash steak. Rub in chopped herbs and salt and put into a plastic baggie. Add olive oil to the baggie. Let sit for 1-2 hours
2. Pre-heat grill to medium high. Add Steak - cook 8 minutes on first side, 7 minutes on second side or until desired done-ness. We like our steak well done.

Green Bean Casserole:
1. Pre-heat oven to 375
2. Combine cream of chicken, milk, salt and pepper in a bowl and mix together. Add in the green beans.
3. Place into a baking dish and bake for 30-40 minutes. 

What we liked:

Quick and simple. The casserole actually took longer to do than the steak. The steak came out really juicy and flavorful. 

What we didn't like:

Couldn't follow the original recipe, but it looks like that may have been better this way. 

What Kaspian thought about it:

Kaspian loved the green beans. He thought the cream of chicken was a type of "cheese" and happily accepted eating it. 

Next time:

This would go great with mashed potatoes. 

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