Imagine sinking your teeth into a perfectly grilled flank steak, its charred exterior giving way to a juicy, tender interior, topped with a vibrant and herbaceous salsa verde that transforms an ordinary meal into a culinary masterpiece. This American-style recipe is not just a dish; it's a sensory experience that combines the robust flavors of grilled meat with the bright, fresh notes of marjoram and parsley. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 flank steak
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh marjoram leaves
- 1 cup parsley leaves
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the flank steak dry with paper towels to remove excess moisture. This helps achieve a better sear and crust when grilling.
- Brush the steak with olive oil and generously season both sides with salt and freshly ground black pepper.
- Preheat your grill or grill pan to high heat, aiming for a temperature around 450-500°F. Clean and oil the grill grates to prevent sticking.
- For the salsa verde, combine fresh marjoram leaves, parsley leaves, minced garlic, red wine vinegar, red pepper flakes, and a pinch of salt in a food processor. Pulse until the herbs are finely chopped but not completely pureed.
- Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time based on your preferred doneness. Use tongs to flip the steak only once.
- Remove the steak from the grill and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat.
- Slice the steak against the grain into thin strips to ensure maximum tenderness.
- Drizzle the prepared marjoram salsa verde over the sliced steak and serve immediately.
Tips
- Temperature is Key: Always let your steak come to room temperature before grilling to ensure even cooking and prevent a cold center.
- Moisture Management: Pat the steak dry before seasoning to achieve that perfect sear and beautiful crust.
- High Heat is Your Friend: Preheat your grill to 450-500°F for the best caramelization and flavor development.
- Rest Your Meat: Allow the steak to rest after grilling to let the juices redistribute, ensuring a moist and tender result.
- Slice Against the Grain: This technique breaks down muscle fibers, making each bite more tender and easier to chew.
- Fresh Herbs Matter: Use fresh marjoram and parsley for the salsa verde to maximize flavor and aroma.
- Customize Your Heat: Adjust red pepper flakes to suit your spice tolerance, making this recipe adaptable to your preference.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 26g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
