Ingredients:

  • 1.5 lb flank steak, trimmed of silver skin
  • 1.5 tsp coarse kosher salt
  • 1 tsp freshly cracked black peppercorns
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest

Instructions:

  1. Remove the flank steak from the fridge 30 minutes before cooking to temper.
  2. Pat the flank steak completely dry with paper towels.
  3. Rub the surface with olive oil, kosher salt, and cracked pepper.
  4. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, and lemon zest. Mix until a uniform compound butter is formed.
  5. Preheat your oven to 400°F (200°C). Place a heavy-duty baking sheet inside the oven during the preheat.
  6. Carefully place the steak onto the hot baking sheet. Roast in the oven for 8-10 minutes. Use an instant-read thermometer to pull the steak at 130°F (54°C) for medium-rare.
  7. Remove the steak from the oven and immediately top with the remaining garlic butter.
  8. Let the meat rest for 10 minutes to let juices redistribute.
  9. Identify the direction of the grain and slice the steak thinly against the grain to ensure maximum tenderness.