Simple Sicilian-Style Flank Steak

By • July 21, 2011 • 12 Comments



Author Notes: When I think of the Silician sauce salmoriglio, I typically think grilled fish. But it’s pungent and flavorful enough to stand up to red meat, and it makes a great, quick marinade -- perfect for when you haven't planned ahead or just want a good steak fast. For flank steak, I take a slight detour from traditional versions by adding the zest from the lemon I’ve juiced, fresh thyme (my favorite herb, and one I love with red meat) and red pepper flakes. Be sure to reserve some of the prepared salmoriglio to spoon over your cooked steak. Grilled vegetables make a natural side dish and taste great with the salmoriglio. - EmilyCEmilyC

Food52 Review: This lemony, herby mixture is absolutely exquisite on flank steak. Flank is such a tasty cut of meat and the simplicity of the marinade compliments it perfectly. I’d add a few pinches of salt to the marinade to help bring out the all the flavors. Happy grilling. - thehappycook
thehappycook

Serves 4

  • 3 garlic cloves, crushed
  • 1 tsp kosher salt (for making garlic paste) + more, to taste, for marinade
  • 2 T fresh oregano leaves, finely chopped
  • 2 T fresh thyme leaves, finely chopped
  • ¼ tsp hot pepper flakes
  • ½ cup olive oil
  • Juice and zest from 1 lemon
  • 1 ½ lb flank steak
  1. To make the salmoriglio: Start by smashing together your garlic and salt with the side of your chef's knife, then work your knife back and forth to create a smooth paste. (Alternatively, you can do this step in a mortar and pestle.) In a small bowl, combine garlic paste, oregano, thyme, and hot pepper flakes. Whisk in the olive oil, then add the lemon juice and zest. (Adding the olive oil first prevents the lemon juice from turning the herbs brown.) Season to taste with salt. Reserve about 1/3 cup of the salmoriglio to serve as a sauce.
  2. To prep your flank steak: Remove the steak from the refrigerator and place it on a plate or sheet pan. Rub the remaining salmoriglio evenly over both sides of the steak, making sure to work it in well. Leave to marinate for up to 1 hour. Meanwhile, prep your grill.
  3. To grill your steak and serve: prep your grill for direct cooking over medium-high heat. Brush your grates clean. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for at about 10 minutes. Thinly slice against the grain (no larger than 1/4" slices). Serve with the reserved salmoriglio on the side. Enjoy!

Tags: Beef, grilling, simple, Summer

Comments (12) Questions (0)

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almost 3 years ago ibbeachnana

This sounds fantastic and is on the menu with grilled vegetables tonight, thanks.

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almost 3 years ago EmilyC

So glad to hear it! Please let me know how it turns out!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So glad this one received EP honors. Congratulations!! ;o)

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almost 3 years ago EmilyC

You're very kind!

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almost 3 years ago lapadia

I love the flavors you have used, EmilyC! I am going to try this the next time we grill flank :)

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almost 3 years ago EmilyC

Thanks so much lapadia! Let me know if you try it!

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almost 3 years ago lapadia

Congrats on your EP...I knew this one would be there:)

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almost 3 years ago EmilyC

Thanks lapadia! : )

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about 3 years ago inpatskitchen

This one is right up my alley...thanks for sharing!

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about 3 years ago EmilyC

Thanks so much! This type of dish is right up my alley, too, especially in the summer months!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Definitely trying this one. It's right up our alley . . . not to mention that we have fresh thyme, oregano and lemons all growing within about ten feet of our grill. I like your suggestion to grill veggies, topped with salmoriglio, too. Thanks so much for posting this!! ;o)

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about 3 years ago EmilyC

Thanks, AJ -- it's bound to be a hit with your own herbs and lemons! Please let me know what you think if you try this!