Grilled Flank Steak With Herb Sauce

A crowd pleaser every time. No need to buy costly steaks when you can make this easy to prepare flavourful flank steak. The steak is marinated in a tasty marinade and then finished with a delicious herb sauce. Serve with light salad or garlic mash with veg, the choice is yours

Ingredients

1 flank steak, about 1 ½ to 1 ¾ lb.
FOR THE MARINADE
2 tbsp. organic gluten-free tamari sauce
2 garlic cloves, crushed
Juice of 1 organic lime
1 tbsp. organic, gluten-free ground mustard seed
1 tbsp. organic, gluten-free coarsely ground black pepper
2 tbsp. grape seed oil
1 tbsp. pure maple syrup
1 tsp. coarse sea salt
1 tsp. organic, gluten-free dried thyme leaves
FOR THE SAUCE
½ cup finely chopped organic parsley
½ cup finely chopped organic cilantro
1 garlic clove, minced
2 tbsp. freshly squeezed lime juice
½ tsp. dried cumin
¼ cup extra virgin olive oil
Sea salt to taste

Instructions

Trim off any fat and pierce both sides with a fork to tenderize the steak and place in a plastic bag
Mix all the marinade ingredients and pour over the steak, and then with your fingers massage the marinade into the steak. Cover and refrigerate for 4 -24 hours, halfway through turn and massage the steak
Bring the steak to room temperature and preheat the grill to hot and grill 3 – 4 minutes on each side, the internal temperature for rare steak should read 125 F and 130 F for medium rare
When the steak is done, transfer it to a warm plate and let it rest for 5 minutes. Cut against the grain into ½ inch slices
SAUCE - Whisk the ingredients together and pour over steak just before serving


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