Italian Grilled Flank Steak with Salmoriglio Sauce
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
-
- To make the salmoriglio, mince together the garlic and salt until you create a smooth paste.
- In a small bowl, combine the garlic paste, parsley, oregano, thyme, and chili flakes.
- Whisk in the olive oil first (this prevents the herbs browning from the lemon juice) then add the lemon juice and zest.
- Season to taste with salt.
- Set the sauce aside.
- Bring the steak out of the fridge 10 – 15 minutes before cooking.
- Heat a heavy based fry pan to medium.
- Pat the flank steak dry with a paper towel and sprinkle both sides with salt, and pepper and rub in some olive oil.
- 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.
- Serve the steak topped with the sauce and try it with my Fried Chickpea, herb and honey salad.
DR