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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. - EmilyC - EmilyC
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
- 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
- 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.
- 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.
- 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!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Flank Steak
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