Rosemary steak just sounds delicious doesn’t it!? Culinarians always rave about simple recipes that include fresh herbs, such as rosemary and thyme accompanied with olive oil and garlic, so I decided to try one. I don’t really eat too many carbs or else I would have started with rosemary roasted red potatoes, but I opted to go with a steak. And which cut of steak to get is always a question, because I don’t know much about the difference in each, but I decided to try flank steak.
This recipe is pretty simple, I minced rosemary leaves, garlic and sea salt and rubbed both sides of the steak. I seared each side in olive oil and butter.
It tasted good but I felt like it could use something else, then I remembered a recipe I saw that used red wine. But I didn’t have red wine on hand so I quickly googled to see if I could use white wine, and when I saw I could, I wasted no time pouring a little in my glass, and a little in the pan. Once I saw it sear up and the sauce darkening I knew it was the right move. I plan to cook with wine more often, once I figure out what it exactly does to the flavor.
Oh and I love my new wine glass I found at Marshall’s! For now I’ll just be using the Hers as the lovely single woman I am, but I did buy the His version, simply because I know someone will eventually ask for it’s counterpart. Wishful thinking or future planning? I have no idea lol
1 Flank Steak
1 clove of garlic minced
1 tsp sea salt
1/2 tbsp rosemary chopped
1 tsp black pepper
1 tbsp olive oil
a splash of red or white wine
Season steak with black pepper. Combine salt, rosemary and garlic and rub on both sides of the steak. Pan sear until middle is cooked to your liking. Add splash of wine and let liquid darken and reduce. Cut steak, spoon sauce over it (there may not be a lot of sauce and that is ok), and serve. Pair with your favorite wine and serve with roasted potatoes and asparagus (or whatever you like!)