Garlic And Parsley Grilled Flank Steak

The sun has finally decided to show itself here in Seattle, which means the barbecue has once again been hauled out of the garage and has settled back into its usual spot on the patio. At last. What better way to wrap up a nice sunny afternoon than to throw something tasty down on the grill? For tonight’s grilling pleasure I chose one of our favorite cuts of meat: flank steak. Flank steak (sometimes known as London broil) is cut from the belly of the cow, is long and flat, and relatively tough - but very flavorful! Since it tends to be on the chewier side most preparations call for marinating or braising in order to break it down. Another foolproof method is to simply sear it on high heat until medium rare and slice it thinly. The results are tender, tasty and succulent pieces of steak. Here’s one of my favorite crowd-pleasing preparations: 3 cloves of garlic, crushed or finely minced ¼ cup parsley, finely chopped Juice of half a lemon and the zest Olive oil Salt and black pepper to taste Baby arugula Parmigiano reggiano cheese Truffle oil (optional) Rub the garlic and salt on one side of the steak then spread the chopped parsley, creating a paste. Drizzle with olive oil, and add fresh ground black pepper and the juice of half a lemon. Grill on high for 4-6 minutes on each side, turning 90 degrees to get those nice grill marks. Let your meat rest about 10 minutes before slicing. Thinly slice the meat against the grain and at an angle. On a platter, make a bed of fresh baby arugula and lay your slices of meat on top. Shave slices of parmigiano reggiano on top, add some lemon zest, give it a little drizzle of truffle oil and you’re good to go! We served this al fresco along with a simple Caprese salad and rosemary roasted red potatoes. Note: How can you tell if your steak is medium-rare? Poke the steak with either your finger or fork. If it feels squishy then it’s rare. The tip of your nose feels like a well-done steak. If you want a visual guide, check out The Finger Test For Doneness from the Science of Cooking.