Reviews (1) Add Rating & Review 98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5 Martha Stewart Member Rating: 5 stars 02/17/2018 I add red pepper flakes and lemon zest. This is a go-to recipe for me.
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Gallery Grilled Flank Steak with Olive and Herb Sauce Credit: Johnny Miller Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 12
Ingredients Ingredient Checklist 2 flank steaks (3 1/2 to 4 pounds total) 2 tablespoons plus 2/3 cup extra-virgin olive oil, divided Coarse salt and freshly ground pepper 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups) 1/2 cup chopped peperoncini, plus 1/3 cup reserved juice 2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)
Gallery Grilled Flank Steak with Olive and Herb Sauce Credit: Johnny Miller
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 12
Gallery
Grilled Flank Steak with Olive and Herb Sauce Credit: Johnny Miller
Grilled Flank Steak with Olive and Herb Sauce
Credit: Johnny Miller
Grilled Flank Steak with Olive and Herb Sauce
Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 12
Recipe Summary
prep: 25 mins total: 1 hr 35 mins
Servings: 12
prep: 25 mins
total: 1 hr 35 mins
prep:
25 mins
total:
1 hr 35 mins
Servings: 12
12
Ingredients
Ingredients
- 2 flank steaks (3 1/2 to 4 pounds total) 2 tablespoons plus 2/3 cup extra-virgin olive oil, divided Coarse salt and freshly ground pepper 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups) 1/2 cup chopped peperoncini, plus 1/3 cup reserved juice 2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)
Directions
Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.
Reviews (1)
Add Rating & Review 98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
Martha Stewart Member Rating: 5 stars 02/17/2018 I add red pepper flakes and lemon zest. This is a go-to recipe for me.
Reviews (1)
Add Rating & Review 98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
Add Rating & Review
98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
98 Ratings 5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
5 star values: 17 4 star values: 23 3 star values: 33 2 star values: 20 1 star values: 5
Martha Stewart Member Rating: 5 stars 02/17/2018 I add red pepper flakes and lemon zest. This is a go-to recipe for me.Martha Stewart Member
Rating: 5 stars 02/17/2018
I add red pepper flakes and lemon zest. This is a go-to recipe for me.
Rating: 5 stars
All Reviews for Grilled Flank Steak with Olive and Herb Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Flank Steak with Olive and Herb Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
