from What’s Gabb Cooking
submitted by Carol
Hutchinson
preparation time: 45
minutes (plus 2+ hours marinating time)
serves 4 to 6
For the Flank Steak:
1
pound flank steak
¼
cup olive oil
½
cup red wine or balsamic vinegar
2
cloves garlic, finely chopped
3
tablespoons chopped flat leaf parsley
2
tablespoons fresh oregano
1
teaspoon red pepper flakes
¼
teaspoon black pepper
For
the Salad:
2
heads of baby romaine lettuce, leaves removed, trimmed and left whole
¼
cup olive oil
¼
cup fresh lemon juice
1
shallot, finely chopped
2
cloves garlic, finely chopped
Kosher
salt and black pepper
For
the Salsa Verde:
2
cups mixed herbs, (basil, parsley, and cilantro)
1
garlic clove
2
teaspoons red-wine vinegar
2
tablespoons capers, rinsed and drained
½
cup extra-virgin olive oil
coarse
salt and ground pepper
For the Steak: Combine
the ingredients for the flank steak marinade. Add the steak and let marinate
for 2 hours.
Heat a grill over medium high heat (can also be cooked on a
grill pan on the stove top).
Remove the steak from the marinade and generously season
with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on
each side, turning 90 degrees halfway through to get crisscross grill marks.
Cook until medium rare, or medium, depending on your preference, and then
remove to a cutting board and let rest for 10 minutes. Slice the flank steak on
the bias (needs a sharp knife) and against the grain and serve alongside the
salad on a board and with the salsa verde for the steak. Serve immediately.
For the Salad: Whisk
the olive, lemon juice, shallot, garlic, salt and pepper in a large bowl. Add
the lettuce leaves and toss to combine
For the Salsa Verde: In
a food processor, combine herbs, garlic, and vinegar and capers. Pulse until
coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil.
Season with salt and pepper.
Because
can we ever really have enough easy flank steak recipes, right? It’s delicious when
served, and great the next day cold.
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