Description
A flavorful and vibrant recipe featuring tender grilled flank steak marinated to perfection and served with a fresh baby romaine lettuce salad and a zesty homemade salsa verde. This dish balances smoky grilled meat with bright herbaceous notes, perfect for a satisfying and elegant meal.
Ingredients
For the Flank Steak Marinade
- 1 lb Flank Steak
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 cloves garlic, finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
For the Salad
- 2 heads baby romaine lettuce, leaves removed, trimmed and left whole
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and black pepper, to taste
For the Salsa Verde
- 2 cups mixed herbs (basil, parsley, and cilantro)
- 1 garlic clove
- 2 teaspoons red-wine vinegar
- 2 tablespoons capers, rinsed and drained
- 1/2 cup extra-virgin olive oil
- Coarse salt and ground pepper, to taste
Instructions
- Marinate the Steak: In a bowl, combine olive oil, balsamic vinegar, chopped garlic, parsley, oregano, red pepper flakes, and black pepper. Place the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for 2 hours to absorb flavors.
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the steak evenly with good sear marks.
- Grill the Steak: Remove the steak from marinade and season generously with salt and pepper. Place on the grill and cook for 4-6 minutes per side, turning the steak 90 degrees halfway through each side to create crisscross grill marks. Cook to your preferred doneness, aiming for medium rare to medium.
- Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 10 minutes to retain juices. Then slice thinly against the grain for maximum tenderness.
- Prepare the Salad: In a large bowl, whisk together olive oil, lemon juice, finely chopped shallot, garlic, salt, and black pepper. Add the baby romaine lettuce leaves and toss gently to coat evenly.
- Make the Salsa Verde: Pulse basil, parsley, cilantro, garlic, red wine vinegar, and capers in a food processor until coarsely chopped, about 20 seconds. Transfer mixture to a bowl, stir in extra-virgin olive oil, and season with coarse salt and ground pepper to taste.
- Serve: Arrange the sliced flank steak alongside the dressed baby romaine salad on a serving board. Spoon the salsa verde over the steak or serve on the side. Serve immediately for best flavor and texture.
Notes
- Marinating the steak for the full 2 hours enhances the depth of flavor but do not exceed 3 hours to avoid overpowering the meat.
- Resting the grilled steak before slicing is crucial to keep it juicy and tender.
- When slicing the steak, always cut against the grain to maximize tenderness.
- The salsa verde can be made ahead of time and refrigerated for up to 2 days to deepen flavors.
- If you don’t have a grill, you can use a grill pan or broil the steak in the oven for similar results.
