An easy summertime supper: salt and pepper grilled flank steak topped with a tangy herb vinaigrette featuring basil, cilantro, and parsley. Keep it light by serving over a bed of baby arugula or grilled vegetables.
- One 2 1/2-pound flank steak
- Kosher salt and freshly ground black pepper
- 1/4 red onion, roughly chopped
- 2 cloves garlic, peeled
- 1/2 cup loosely packed cilantro
- 1/2 cup loosely packed parsley
- 1/2 cup loosely packed basil
- 2 anchovies, packed in olive oil (optional)
- Pinch red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
Heat gas or charcoal grill to medium-high heat.
Remove flank steak from the refrigerator and bring to room temperature. Season the steak liberally with salt and pepper on both sides.
Meanwhile, add onion, garlic, cilantro, parsley, basil, anchovies, and red pepper flakes to the bowl of a food processor and pulse until chunky. Drizzle in the olive oil and vinegar and puree until smooth. Season the mixture with a big pinch of salt and pepper. Remove to a bowl.
Grill the steak for 4 minutes per side, 8 minutes total, for medium-rare. Remove from grill and rest for 10 minutes before slicing across the grain into thin strips. Serve on a bed of arugula or grilled vegetables and drizzle with the sauce.
Tip: Thinly slice across the grain to ensure a tender steak.