Lemon-Herb Marinated Flank Steak
Yields: 5 servings
  • 1 cup olive oil
  • 1⁄2 cup fresh lemon juice
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon crushed red pepper
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh basil
  • 6 cloves garlic, sliced
  • 1 (2.5-pound) flank steak
  • 1 teaspoon ground black pepper
  • Sliced zucchini, sliced red onion, cherry tomatoes, to serve
  • Garnish: fresh parsley, fresh basil
  1. In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve 1⁄2 cup marinade for serving.
  2. Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
  3. Remove steak from bag; discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with remaining 2 teaspoons salt and black pepper.
  4. Preheat grill to medium-high heat (350° to 400°).
  5. Grill steak over direct heat, covered, turning occasionally, until desired degree of doneness is reached, about 8 minutes per side for medium. Remove from grill, and let stand for at least 5 minutes. Grill zucchini, red onion, and tomatoes over direct heat until grill marks form, about 5 minutes (use skewers, if desired).
  6. To serve, thinly slice steak across the grain. Drizzle with reserved 1⁄2 cup marinade. Serve with grilled zucchini, red onion, and tomato. Garnish with parsley and basil, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/lemon-herb-marinated-flank-steak-2/