Don’t waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor—and takes just 5 minutes.
- minced fresh parsley leaves
- minced red onion
- red wine vinegar
- extra-virgin olive oil
- hot red pepper flakes
- Table salt and ground black pepper
- flank steak
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.
- For Marinade:
- vegetable oil
- For Steak:
- kosher salt
- ground black pepper