• Twitter
  • Instagram
  • Facebook
  • Youtube
  • Linkedin
  • Mail
  • 0Shopping Cart
Dominique Rizzo
  • Home
    • About Dom
    • Press
    • Testimonials
  • Services & Products
    • Cooking School, Cooking Classes and Demonstrations
    • Products
    • Recipe Development
  • Food Wine & Cooking Tours
    • About Dominique Rizzo – Food, Wine & Culture Tours
      • Tour Styles
        • Personally Escorted Food Tours
      • Frequently Asked Q & A
      • Hosts
      • Testimonials
    • Destinations
      • Sicily, Italy and Mediterranean Islands
      • Spain and France
  • Blog
  • Contact
  • Recipes
    • Breakfast
    • Pasta
    • Dessert
    • Festive Cooking
    • Mains
    • Soups Starters Snacks
    • Salads
    • Vegan
    • Vegetarian
    • Gluten Free
  • Subscribe
  • Search
  • Menu

Italian Grilled Flank Steak with Salmoriglio Sauce

4-6

Easy

Prep 20 mins Cook 15 min

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) .

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

Recipe Steps

    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.

Email me the receipe

© Copyright - Dominique Rizzo - Website Support by Web3
Spiced Pumpkin Pancakes with Maple Crunch Pecans Spiced Pumpkin PancakesDR Fried Chickpea, Herb & Honey Salad
Scroll to top