"Big" Dinner #2, part 1: Roasted Flank Steak with Olive Oil Herb Rub

Once again, we have a house guest for a couple of days, and this inspired me to have another "big" dinner.  This one consisted entirely of recipes I had never tried before, so I was hoping I had chosen them well (spoiler: I totally did!!)  This first one, the main dish, was actually the easiest part and relatively quick, too.  Here is a link to the original recipe:

http://www.myrecipes.com/recipe/roasted-flank-steak-with-olive-oil-herb-rub

I followed the recipe almost exactly, including cooking and rest times.  It was medium rare, which did not suit all that would be eating it, so I ended up cooking it more on the stovetop at the end.  In the future, I will add time on to the oven part instead.

Ingredients:

1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1 tsp. chopped fresh flat leaf Italian parsley
2 tsp. olive oil
1/8 tsp. grated lemon zest
1/2 tsp. bottled minced garlic
1 T. butter
salt and coarse ground black pepper
1 flank steak (1 1/2 lb.)
1/4 c. dry red wine (I used Cabernet Sauvignon)
1/4 c. beef broth

Instructions:

1. Preheat oven to 400°F.

2. Combine first 6 ingredients in a small bowl and set aside.

3. Heat large ovenproof skillet (I used my cast iron skillet) over medium-high heat and add butter.

4. Salt and pepper steak on both sides, then add to melted butter in pan.  Cook 1 minute on each side.

5. Add wine and broth, cook 1 minute, then turn off heat.

6. Spread herb mixture over steak, then place pan in oven.

7. Bake for 10 minutes for medium-rare (add more time as desired for medium; it's not advised to go much past medium, though, as this cut of beef will become tough after medium).

8. Remove from oven and let steak rest in pan for 10 minutes.

9. Slice steak into serving portions, serve with sauce, and enjoy!