Author Notes
When I was growing up, my mom was one of the few moms in our circle who worked outside the home. Despite the fact that she had a full time job as a university professor and wrote three books before I went away to college, she always made a home cooked dinner that was delicious. I learned my basic cooking philosophy from her -- there is no such thing as being too busy to cook from scratch. Now that I'm a working mom (with no books, but a blog), I appreciate recipes like this one, which I got from her. It's flavorful, simple, and above all fast, and allows me to get dinner on the table after I get home from work with a minimum of stress. —Savour
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Ingredients
- To prepare the steak:
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1
flank steak, about 2-3 lbs.
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2-3 tablespoons
olive oil
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2 teaspoons
crumbled dried rosemary
- For the cheese topping:
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6 ounces
feta cheese
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2
cloves garlic, minced
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3 tablespoons
chopped Italian parsley
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1/2 teaspoon
crumbled dried rosemary
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2-3 tablespoons
milk
Directions
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Score the flank steak on both sides with a diamond pattern.
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Season steak with salt and pepper, rub in olive oil and rosemary and leave to marinate at least one hour.
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Preheat your broiler.
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Combine feta, garlic, rosemary, parsley and some freshly ground pepper. Thin to a spreadable consistency with milk.
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Broil flank steak for 3 minutes on 1 side. Flip and broil 1-2 minutes. (Times indicated are for a relatively thin flank steak cooked rare. I use the hand test to test doneness - I poke it and if it feels like the meaty part between my thumb and index finger it's about right.)
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Spread the feta mixture on top of the entire steak. Broil until bubbly.
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Let steak rest for a minute or two, then slice on the diagonal.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
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