Broiled Flank Steak

This recipe is one of my favorites for a weekday. I can pour myself a glass of wine, turn on some Nora Jones, spend less than 5 minutes preparing the meal, and feel like a gourmet chef when it is done. I find this recipe is best after I’ve had a rough day, feeling like I’ve accomplish nothing, I can make this meal and feel like a million bucks.

The best way to get this to perfection is to broil at 525 degrees. First pat the meat dry with paper towels and brush the steak with olive oil. Then rub in the salt and pepper and other seasonings before placing in the oven. Broil for 10 – 15 minutes, flipping half way through. When flipping the steak, make sure to marinate it with the juices that have been released

Beauty of this dish is you can also throw on the grill and have it in about half the time broiling will allow. I made this recipe while reading one of my favorite books on a rainy, Seattle evening. So the idea of going outside did not seem like the best decision.

When it is done, check it is cooked to your desired preference. I like my meat medium-well, so you may want to add or subtract a few extra minutes in oven if you would like it more or less done.

Ingredients:
Salt and pepper
Olive oil
1 tbsp chili powder
1 tbsp red pepper flakes
¼ tsp garlic powder
2 pounds flank steak.

Preheat oven to 525 degrees. Pat the meat dry and coat with the olive oil, salt and pepper. Rub the remaining seasonings on the steak and broil for 15 minutes, flipping half way through. Remove the steak and allow the steak to sit for 5 minutes before serving.