Best Grilled Flank Steak With Garlic Parsley Sauce Recipes

Flank Steak with Parsley-Garlic Sauce image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 1/2 pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus 1/4 cup olive oil
1 to 2 cloves garlic
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes

Steps:

Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g

Grilled Flank Steak with Parsley Sauce image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound flank steak
1/4 cup olive oil, plus more for drizzling
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced

Steps:

Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.

Grilled Flank Steak with Savory Secret Sauce image

Provided by Daphne Brogdon

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons olive oil
4 anchovy fillets
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
4 cloves garlic, minced
2 teaspoons lemon juice
1 tablespoon fresh flat-leaf parsley, finely chopped
Kosher salt and freshly ground pepper
1 piece flank steak (1 1/2 to 2 pounds)
1 tablespoon canola oil

Steps:

Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.

Grilled Skirt Steaks with Parsley Oregano Sauce image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 8

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 teaspoons dried oregano
1/2 teaspoon dried hot red-pepper flakes
1/4 cup fresh lime juice
2/3 cup olive oil
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
Serve steaks with sauce.