Herbert Rubbed Flank Steak

Finally, a meal without a blonde moment! Today I made Herb Rubbed Flank Steak with asparagus. Whenever I hear the word herb it reminds me of my brother. Every year we celebrate passover with family and we have a short service before we eat. During the service everyone must read different sections of the book. It was my brothers turn to read and he says. "Why do we eat bitter herbs?", but instead of saying "urb" he pronounces it "hurb". Coincidentally, our grandfathers name is Herb and we will never let my brother forget that slip up. Back to dinner...

Herb Flank Steak

Ingredients

2 tbs fresh thyme

2 tbs fresh oregano

2-3tbs olive oil

pinch of salt

pinch of pepper

1 clove garlic- minced

1 1/2 lb. flank steak- trimmed

1/4 cup red wine

1/4 cup beef broth

Chop thyme and oregano and place in a small bowl. Add the next 3 ingredients and set aside.

Preheat oven to 400 degrees

In a large pan brown flank steak (about 1 min per side)

Add the wine and beef broth and cook for 1 minute

Put herb mixture over the top of the steak and place in the oven.

Cook in the oven for 10 minutes.

Let steak rest for 10 minutes on a cutting board. Cut steak very thin and on a diagonal against the grain.

I pour the left over juice in a sauce pan and let it reduce while the steak is resting. I also add about a tablespoon of flour to thicken the sauce.

*Make sure the steak is about room temperature before you brown it.

*Let the steak rest or all the juices will not redistribute and will be all over your cutting board.