Easy Grilled Flank Steak with Garlic-Herb Sauce
2018-06-26 13:57:26
Serves 4
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Nutrition Facts
Serving Size
1122g
Servings
4
Amount Per Serving
Calories 2705
Calories from Fat 1566
% Daily Value *
Total Fat 176g
270%
Saturated Fat 43g
214%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 105g
Cholesterol 708mg
236%
Sodium 716mg
30%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
11%
Sugars 6g
Protein 256g
Vitamin A
101%
Vitamin C
150%
Calcium
28%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 (2-pound) flank steak, trimmed
- 1 teaspoon sugar
- Salt and pepper
- 1 cup minced fresh flat-leaf parsley
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
Instructions
- Pat steak dry with paper towels, sprinkle with ¾ teaspoon sugar, and season with salt and pepper. Combine parsley, oil, lemon juice, garlic, remaining ¼ teaspoon sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl and set aside for serving.
- For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
- Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas) turning as needed, until lightly charred and meat registers 120 to 125 F (for medium-rare),
- 8 to 12 minutes.
- Transfer steak to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes.
- Slice steak against grain very thin on bias and serve with garlic-herb sauce.
Notes
- For a charcoal grill: Open bottom vent completely.
- Light large chimney starter filled withcharcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
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