The reason crusted is in quotations is that I found out my broiler doesn't work. I turned on what I thought was a working broiler to 500 deg F, put the meat in and 5 minutes later it was just barely warm to the touch. Attempting to broil something then finding out you do not have a top heating element is not fun. So what started out as a "crusted" idea became a "melted" actuality. It was still fantastically delicious, so it's not a big problem. For now.... I know that at some point I am going to want to make something brown and crispy, though.
2-2.5 lb flank steak
sea salt and fresh pepper
1/3 C fresh grated parmesan cheese
1/4 C chopped fresh parsley
Lightly sprinkle both sides of steak with rosemary, garlic and onion powders. Liberally salt and pepper steak.
Place in 450 deg F oven near bottom rack for 6-7 minutes. Flip and cook 3-4 minutes. Combine cheese and parsley, top steak with it. Cook another 3-4 minutes. This should give you a medium/medium-rare steak. Let rest 5-7 minutes. Slice against the grain on a biased.
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