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)

Prep Time5 Minutes

Cook 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

Servings

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.