A flavorful and aromatic flank steak recipe, enhanced with a delightful herb crust.
Combine the herbes de Provence, salt, and black pepper in a small mixing bowl.
Mix the herbs and spices thoroughly to ensure an even distribution of flavors.
Rub the herb mixture evenly over both sides of the flank steak.
Press the herb mixture gently into the steak to help it adhere better.
Heat the olive oil in a nonstick skillet over medium heat.
Ensure the skillet is hot before adding the steak to achieve a good sear.
Place the steak in the skillet and cook for about 5-6 minutes on each side, or until it reaches your desired level of doneness.
Use a meat thermometer to check the internal temperature for precise cooking.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Resting allows the juices to redistribute, making the steak more tender.
Slice the steak thinly against the grain and serve.
Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
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