Garlic and Parsley Grilled Flank Steak
By: Sheri Wetherell
Published: Tuesday, May 25, 2010 - 2:58pm

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

1 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. 2 Grill on high for 4-6 minutes on each side, turning 90 degrees to get those nice grill marks. 3 Let meat rest about 10 minutes before slicing. 4 Thinly slice the meat against the grain and at an angle. 5 On a platter, make a bed of fresh baby arugula and lay your slices of meat on top. 6 Shave slices of Parmigiano-Reggiano on top, add some lemon zest, give it a little drizzle of truffle oil

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.