Flank steak is a great cut for the grill. Here's a great way to make it shine as your main course.
1 cup olive oil
1/2 cup fressh lemon-juice
4 teaspoons kosher salt, divided
1 teaspoon crushed red pepper flakes
1 cup chopped fresh parsley
1 cup chopped fresh basil
6 cloves garlic, sliced
1 (2 1/2 pound) flank steak
1 teaspoon ground black pepper
Sliced zucchini
Sliced red onion
Cherry tomatoes
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.
Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
Remove steak from bag, discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with black pepper and remaining 2 teaspoons salt.
Preheat grill to medium-high heat (350-400℉).
Grill steak over direct heat covered with grill lid, turinig occasionally, until an instant-read thermometer inserted in the thickest portion registers 160℉, about 8 minutes per side, or to desired degree of doneness. Remove from grill, and let stand for at least 5 minutes.
Grill zucchini, onion and tomatoes over direct heat until grill marks form, about 5 minutes. (Use skewers, if desired).
Thinly slice steak across the grain. Drizzle with reserved marinade. Serve with zucchini, onion, and tomato.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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