Categories: Flank Steak (never tried)

Ingredients

• 2 flank steaks (3 1/2 to 4 lbs total)
• 2 Tbs plus 2/3 extra c 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 c chopped peperoncini, plus 1/3 c reserved juice
• 2/3 c chopped fresh flat-leaf parslley leaves, plust 3Tbs finely chopped parsley stems
• 1 Tbs chopped fresh oregano

Directions

1. Let steaks sit at room temp for 1 hour.

2. Heat grill to medium-high.

3. Pat steaks dry.

4. Brush with 2 Tbs oil, and season liberally with salt and pepper.

5. Grill 7 to 8 minutes per side (or until internal temp reaches 135) for medium-rare.

6. Let steaks rest, loosely tented with foil, 10 minutes.

7. Meanwhile, mix together olives, peperoncinie and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil.

8. Sauce can be made 1 day in advance and refrigerated; bring to room temp before serving.

9. Thinly slice steaks against the grain.

10. Arrange on a platter.

11. Spoon half the sauce on top, serve remaining sauce on the side.

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