Categories: Steak

Ingredients

• 1 cup olive oil
• 1/2 cup fresh lemon juice
• 4 tsp kosher salt, divided
• 1 tsp crushed red pepper
• 1 cup chopped fresh parsley
• 1 cup chopped fresh basil
• 6 garlic cloves, sliced
• 2.5 lb flank steak
• 1 tsp black pepper
• Sliced zucchini, sliced red onion, cherry tomatoes, to serve
• Garnish: fresh parsley, fresh basil

Directions

1. In a medium bowl, stir together oil, lemon juice, 2 tsp salt, and red pepper. Add parsley, basil and garlic. Reserve 1/2 cup marinade for serving.

2. Place steak in a large Ziploc bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.

3. Remove steak from bag; discard marinade. Let stand at room temp for at least 30 minutes. Sprinkle steak with remaining 2 tsp salt and black pepper.

4. Preheat grill to medium-high heat.

5. Grill steak over direct heat, covered, turning occasionally, until desired degree of doneness is reaches, about 8 minutes a side for medium. Remove from grill, and let stand for at least 5 minutes. Grill zucchini, red onion and tomatoes over direct heat until grill marks form, about 5 minutes.

6. To serve, thinly slice steak across the grain. Drizzle with reserved 1/2 cup marinade. Serve with grilled zucchini, red onion and tomato. Garnish with parsley and basil, if desired.

Email to a friend | Print this recipe | Back