Very bland and the meat was raw. All you taste are the shallots and the rosemary but here's what you can do to make this a 4-star recipe:
- Look for a flank steak that is no more than 1 lb. Unfortunately this recipe doesn't specify the weight and if you just buy any flank like I did (1-1/2 lbs) you'll need to increase all of the amount of all ingredients accordingly.
- In addition to the garlic called for, add 1 tsp garlic powder when you add the rosemary
- Add teaspoon of salt at the time you add the rosemary
The instructions above call for too short a cooking time for medium rare, even for a 1 lb flank steak. Mine was completely raw except for the very outside. Flank steak isn't really meant to be cooked beyond medium rare or medium but prior to cooking it, you'll want to let the steak sit out and bring it down to almost room temperature and then cook it for 8 minutes on EACH side, not 10 minute total.
Also, I tried finding the packets Swanson Flavor Boost Concentrated Beef broth packets in the 3 largest supermarket chains in New England and they weren't sold in any of them. So I eliminated the water and simply used 1/2-cup of regular beef broth.
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Very bland and the meat was raw. All you taste are the shallots and the rosemary but here's...