Grilled Flank Steak with Herb Sauce.
Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.
Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.
A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.
How to tenderize flank steak
A flank steak is a very lean cut of meat with almost no fat. It is best to tenderize by marinating the steak with fresh herbs, garlic, seasonings, oil, and vinegar for a few hours.
Crosshatch the top of the steak to help with the absorption of the marinade and to give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them ¾ inch apart.
Flank steak temperature
Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (medium-rare), total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).
Slightly less than medium-rare is always my preference, but my wife enjoys hers medium-rare. She is happy with the outer thinner pieces, but it is also easy to toss on a few slices back onto the grill so that everyone enjoys their meal just as much.
Watch the process video here.
This Grilled Flank Steak with Herb Sauce was cooked on my 36″ Hestan freestanding Grill and was marinated in my new Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
Grilled Flank Steak with Herb Sauce
Ingredients
- 2 to 2½- pound flank Steak
Marinade
- 4 garlic cloves minced
- 2 green onions white and light green parts only, thinly sliced
- 1 tablespoon white balsamic vinegar
- 1½ tablespoons fresh rosemary chopped
- ½ cup olive oil
- ½ teaspoon Kosher salt
- ½ freshly ground pepper
Herb Sauce
- 2 green onions white and light green parts only, finely chopped
- 3 garlic cloves finely chopped
- ½ tablespoon crushed hot chili pepper paste
- ¼ cup white vinegar
- ¼ cup balsamic vinegar
- 1 teaspoon kosher salt
- 5 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons finely chopped basil
- ¾ cup extra-virgin olive oil
Instructions
Marinade
- In a small bowl, combine all of the marinade ingredients. Set aside.
- Crosshatch the top of the steak to help with the absorption of the marinade and give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
- Add the meat to a quarter sheet pan (or use a resealable bag) and pour in all the marinade; turn the meat to coat. Cover the pan and refrigerate for 2 to 4 hours.
Herb Sauce
- Combine onions, garlic, hot chili, vinegar, and salt in a medium bowl. Let sit 10 minutes.
- Stir in the parsley, basil, and olive oil. Set aside.
Grill the Steak
- Remove the steak from the fridge 30 minutes prior to grilling. Preheat the grill on high. Remove the steak from the marinade, and let the excess marinade drip off.
- Season the steak with a sprinkle of kosher salt.
- Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F, total cooking time 6 to 10 minutes (this time will vary based on thickness of the steak, temperature of the grill, outside temperature and how much the lid of the grill is open or closed).
- Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve with herb sauce.
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