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    Home » Mains

    Grilled Flank Steak with Herb Sauce

    Published: Nov 27, 2022 · Modified: Feb 7, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

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    A medium rare and sliced grilled flank steak with herb sauce over the top.

    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.

    A marinated and crosshatched steak in a sheet pan ready to be grilled.

    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.

    TRIED THIS RECIPE?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    A medium rare and sliced grilled flank steak with herb sauce over the top.

    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.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Inactive time: 2- 4 hours 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs
    Course Dinner, Entree, Main Course, Sauce
    Cuisine Spanish fusion
    Servings 4 -6 People

    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.

    Video

    Keyword cooking flank steak on grill, Flank steak on gas grill, green herb sauce for steak, Grilled flank steak, Herb sauce for steak, how to tenderize flank steak, preparing flank steak
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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