Grilled Flank Steak with Gremolata
11 months ago

Grilled Flank Steak with Gremolata

Got 10 minutes? That’s all you need to make this perfectly grilled flank steak and bright, flavorful gremolata. Here’s the recipe:

  1. To make the gremolata: Peel and smash 2 garlic cloves and sprinkle with a pinch of salt. Work the garlic into a coarse paste by finely chopping and then scraping and smearing the minced cloves against the cutting board with the side of a knife. Coarsely chop 1 ½ cups loosely packed parsley leaves.
  2. In a small bowl, stir together the garlic, parsley, ¼ cup extra virgin olive oil, 2 tsp lemon zest and 2 Tbsp lemon juice. Season with flake salt to taste.
  3. Heat a grill or grill pan to high heat. Lightly brush 1 16-oz flank steak with olive oil and sprinkle generously with salt and black pepper.
  4. Place the steak on the grill at a 45-degree angle to the grill grates. Grill for 2 ½ minutes uninterrupted, rotate the steak 90 degrees and grill for another 2 ½ minutes, gently pressing the steak for a better sear. Flip the steak over and grill, rotating halfway through, for about 5 minutes or until the internal temperature reaches 125 F.
  5. Transfer to a cutting board, tent with aluminum foil and rest for 10 minutes. Slice the steak across the grain, transfer it and its juices to a serving platter and spoon the gremolata on top. Serve hot.
Grilled Flank Steak with Gremolata