Garlic and Parsley Grilled Flank Steak

Photo: Sheri Wetherell

Ingredients

3 cloves of garlic, crushed or finely minced

1/4 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)

Preparation

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 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

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About

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. This preparation is always a crowd-pleaser.