Grilled Flank Steak with Gremolata Herb Sauce
Got 15 minutes? That’s all you need to make this perfectly grilled flank steak and bright, flavorful gremolata.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Flank Steak with Gremolata Herb Sauce
Prep Time5 Minutes
0Cook Time10 Minutes
Ingredients
2 garlic cloves
Salt, to taste
1 ½ cups loosely packed parsley leaves
¼ cup extra virgin olive oil + more for basting
2 teaspoons lemon zest
2 tablespoons lemon juice
flake salt, to taste
1 - 16-ounce flank steak
freshly ground black pepper, to taste
Directions
- To make the gremolata: Peel and smash the 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 the parsley leaves.
- In a small bowl, stir together the garlic, parsley, ¼ cup extra virgin olive oil, lemon zest and fresh lemon juice. Season with flake salt to taste.
- Heat a grill or grill pan to high heat. Lightly brush the flank steak with olive oil and sprinkle generously with salt and black pepper.
- 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.
- 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.
5 minutes
Prep Time
10 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Maldon Sea Salt Flakes, 8.5 Ounce
$9.59$1.13/oz
Premium Choice Beef Flank Steak, 2.1 Pound
$35.68 avg/ea$16.99/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- To make the gremolata: Peel and smash the 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 the parsley leaves.
- In a small bowl, stir together the garlic, parsley, ¼ cup extra virgin olive oil, lemon zest and fresh lemon juice. Season with flake salt to taste.
- Heat a grill or grill pan to high heat. Lightly brush the flank steak with olive oil and sprinkle generously with salt and black pepper.
- 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.
- 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.