Grilled Flank Steak with Lemon-Herb Sauce
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Grilling steaks for dinner is a no-brainer, but sometimes the finished product can be, well, a little bland. For big, bold flavor, we marinate our steak before it goes onto the grill, then serve it with a fresh herb sauce for an extra boost. And just think of that marinating time as a built-in cocktail hour. (It is summer, after all.)
Ingredients
Steak
1½ pounds flank steak
⅓ cup olive oil
¼ cup Worcestershire sauce
¼ cup malt vinegar
3 garlic cloves, smashed
2 teaspoons chile powder
1 tablespoon dried herbs (such as tarragon, thyme or oregano, or a combination)
Salt and freshly ground black pepper
Lemon Herb Sauce
⅓ cup olive oil
3 anchovies, smashed into a paste
1 garlic clove, finely minced
1 tablespoon whole-grain mustard
2 lemons, zested and juiced
¾ cup chopped fresh parsley
½ cup chopped fresh basil
¼ cup chopped fresh mint
Salt and freshly ground black pepper
Directions
1. Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour.
2. While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.
3. When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper.
4. Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare.
5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.
Steak
311 calories
22g fat
4g carbs
24g protein
1g sugars
Lemon Herb Sauce
123 calories
12g fat
3g carbs
1g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.