Need some culinary inspiration?
When I think of the Sicilian sauce salmoriglio, I typically think grilled fish. But it’s pungent and flavorful enough to stand up to my grilled flank steak, and it makes a great, quick marinade—perfect for when you haven’t planned ahead or just want a good steak fast. This grilled flank steak with salmoriglio represents the wonderful idea of sharing food and is a great dish to have as part of lunch accompanied with large bowls of delicious salads like my fried chickpea, herb and honey. Of course you could use this tasty Italian inspired fresh herb sauce with vegetables, tofu, chicken, eggs, anything really and I recommend you having it made up in the fridge, keeping it in an airtight jar with a thin layer of oil on top which will stop it from oxidising ( turning brown) .
700g flank steak, trimmed
Salt and pepper
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