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5 from 1 vote

Flank Steak with Sage

This fast and easy herb sauce is delicious on beef. Feel free to use any fresh herbs you like. Seared lamb would go well with this sauce using mint and cilantro in place of sage and thyme.
Course Main Course
Cuisine American
Keyword american, beef, dairy-free, dinner, easy, egg-free, fast, flank steak, lunch, nightshade-free, nut-free, protein sparing modified fast, PSMF, steak
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 2
Calories 380kcal
Author Jenny Ross

Ingredients

  • 1 pound flank steak
  • meat tenderizer optional
  • salt and pepper to taste
  • 3 fresh sage leaves
  • 1 tablespoon fresh thyme leaves stems removed
  • 1 small clove of garlic
  • pinch red pepper flakes omit for nightshade-free
  • 1 tablespoon extra virgin olive oil high quality
  • 1 tablespoon lemon juice
  • lemon zest to taste, optional

Instructions

  • Sprinkle the flank steak with tenderizer, if desired. Broil on high in a preheated broiler for 3-4 minutes per side.
  • While the steak cooks, finely mince the sage, thyme, garlic, and pepper. Pour the olive oil over the herbs on a cutting board.
  • Remove steak from oven and place onto the herb/oil mixture, rubbing the sauce into the meat. Allow the steaks to rest for 5 minutes before slicing against the grain. Drizzle with lemon juice and zest, if using.

Nutrition

Calories: 380kcal | Carbohydrates: 2g | Protein: 49g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Sodium: 121mg | Potassium: 809mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 4mg