Author Notes
I can't remember when I first started making this, but I do remember that I wanted a steak one day, only I wanted it to feel light. So I decided on a flank steak, and I decided I'd wait a day to get what I wanted. There are a couple of keys to making this work. First, choose a delicate EVOO. Second, Slice the meat as thinly as you can. Third, slice it against the grain. —Joe11
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Ingredients
- The Marinade
-
1
medium sized Lemons
-
1
lbs Flank Steak
-
4
large cloves of Garlic
-
1/2 cup
delicate olive oil
-
1/4 cup
red wine vinegar
-
2 teaspoons
salt
-
2 teaspoons
pepper
- Chimichurri
-
1/2 bunch
parsley
-
3
cloves garlic
-
1/2 cup
delicate EVOO
-
2 pinches
red pepper flakes
-
red wine vinegar to taste
-
1 pinch
salt
-
1 pinch
black pepper
Directions
- The Marinade
-
Use a fork to dock the meat all over - especially if your flank steak looks like it has a lot of sinue.
-
In a large plastic ziploc bag or a ceramic or glass baking dish, pour in the olive oil.
-
Cut the lemon in half and squeeze juice into the bag or dish. If you're using a bag, add in the squeezed lemon halves, too. If you're using a baking dish, you may need to cut these into smaller pieces.
-
Crush the Garlic Cloves with your hands or the flat side of a knife and remove the skins. Place these in your bag or dish.
-
Add in the rest of your ingredients.
-
Massage the meat with the marinade for a few minutes and make sure that the meat is completely covered.
-
Refrigerate overnight - it's worth it to wait.
-
Get your grill as hot as you can and cook about 4 - 6 minutes per side.
-
Remove from the grill and let it rest for about 10 - 12 minutes.
-
Slice as thinly as possible
- Chimichurri
-
Chop the parsley and garlic cloves
-
Combine with the rest of the ingredients
-
Add salt & pepper to taste.
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