Flank steak is one of those meats that is sort of blank canvas. It is meant to be served with a sauce or some sort of topping. On its own, it’s really a little “ho-hum”. I have made flank steak so many different ways, but this one is definitely one of my favorites!
I adore pomegranates, so I figured why not add this to my repertoire!
How to make the pomegranate-thyme flank steak
First things first. When you’re making flank steak, you want to marinate it for a long time. Flank steak is not quite as tender as other cuts of meat, so you need the acid in the marinade to begin the denaturing process with the meat. This will give you a more tender final product.
Also, if you prefer to grill, that is fine, too! The cooking time would be reduced to 5-6 minutes per side for a medium steak, so just remember that.
When roasting your potatoes, make sure that you wait until the last few minutes of roasting to add your fresh herbs. This will give them enough time to impart some flavor into the potatoes, but not so much time in the oven that they burn to a crisp.
Overall, this is one of the easiest dinners you could make! It feels fancy enough for a party, but is easy enough for a weeknight meal or make-ahead lunch. And let’s face it, 2020 has been a really hard year, so we need all the help we can get for easy meals in 2021!
If you make this recipe, let me know what you think in the comments and on Instagram @thesugarandsaltco!
