20-Minute Grilled Flank Steak
A classic grilled flank steak topped with a bright, herbaceous garlic-parsley sauce made with red wine vinegar and olive oil. The sauce's acidity and fresh herbs complement the savory char of the beef, while the rest period ensures juicy, tender slices. Serve for weeknight dinners or entertaining, sliced thin against the grain for the most tender bite. This version emphasizes simplicity and high heat to achieve a flavorful crust.
Ingredients
Instructions
- 1
Combine parsley, onion, garlic, vinegar, oil, pepper flakes, salt, and pepper in a small bowl.
- 2
Season steak generously with kosher salt.
- 3
Grill over very hot fire until browned on both sides and slightly less done than desired.
- 4
Transfer steak to a baking dish and coat with parsley sauce.
- 5
Cover dish with foil and let rest for 5 minutes.
- 6
Slice steak thinly against the grain and serve with sauce from baking dish.
Tips
Slice against the grain for maximum tenderness; identify the grain direction before slicing.
Let the sauce come to room temperature for better flavor absorption into the rested meat.
Use a very hot grill or cast iron skillet for a pronounced crust without overcooking the interior.
Good to Know
Refrigerate leftover sliced steak and sauce separately in airtight containers for up to 3 days. Reheat steak gently in a low oven.
Prepare parsley sauce up to 1 day ahead; store covered in refrigerator. Season steak shortly before grilling.
Serve immediately while steak is warm and sauce is at room temperature. Pair with roasted vegetables, crusty bread, or a simple salad.
Common Mistakes
Do not skip the rest period to avoid losing juices when slicing.
Do not slice with the grain to avoid tough, stringy pieces.
Do not let the steak overcook past desired doneness; grill high heat and monitor closely.
Substitutions
FAQ
Can I make this sauce ahead?
Yes, prepare the parsley sauce up to 1 day in advance and refrigerate in a covered container. The flavors will meld beautifully. Bring to room temperature before serving for best taste.
What if I don't have a grill?
Use a cast iron skillet over high heat or a broiler set to high. The goal is high, direct heat to develop a crust. Cook times may vary slightly depending on thickness.
How long will leftovers keep?
Store sliced steak and sauce separately in airtight containers for up to 3 days. Reheat steak in a low oven (120-150 C) wrapped in foil to prevent drying.