Italian Grilled Flank Steak with Salmoriglio Sauce

Serves: 4-6 Difficulty: Easy Time: Prep 20 mins Cook 15 min

Ingredients

• 700g flank steak, trimmed
• Salt and pepper
• Olive oil
• Salmoriglio
• Makes about 1 cup
• 3 garlic cloves, crushed
• 1 teaspoon salt (for making garlic paste) + more, to taste, for marinade
• ¼ cup fresh oregano leaves, finely chopped
• ¼ cup flat leaf parsley chopped
• ¼ cup fresh thyme leaves, finely chopped
• 1/4 teaspoon chili flakes (optional)
• 3/4 cup olive oil
• Juice and zest from 1 lemon – to taste

Method

1. To make the salmoriglio, mince together the garlic and salt until you create a smooth paste.
2. In a small bowl, combine the garlic paste, parsley, oregano, thyme, and chili flakes.
3. Whisk in the olive oil first (this prevents the herbs browning from the lemon juice) then add the lemon juice and zest.
4. Season to taste with salt.
5. Set the sauce aside.
6. Bring the steak out of the fridge 10 – 15 minutes before cooking.
7. Heat a heavy based fry pan to medium.
8. Pat the flank steak dry with a paper towel and sprinkle both sides with salt, and pepper and rub in some olive oil.
9. Grill steak 4 to 6 minutes a side for medium rare to medium, transfer to a cutting board and allow to rest for 10 minutes before cutting across the grain.
10. Serve the steak topped with the sauce and try it with my Fried Chickpea, herb and honey salad.