Grilled Flank Steak With Herb Sauce

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Average Rating: 4 | Rated By: 2 users

This grilled flank steak with herb sauce is 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 a light salad or garlic mash and veggies

Ingredients

  • 1 flank steak, about 1 ½ to 1 ¾ lb.
  • FOR THE MARINADE
  • 2 Tbsp.GF tamari sauce
  • 2 garlic cloves, crushed
  • Juice of 1 large lime
  • 1 Tbsp. GF ground mustard seed
  • 1 Tbsp. GF coarsely ground black pepper
  • 2 Tbsp. grape seed oil
  • 1 Tbsp. agave nectar
  • 1 tsp. coarse sea salt
  • 1 tsp. GF dried thyme leaves
  • FOR THE SAUCE
  • ½ cup finely chopped parsley
  • ½ cup finely chopped cilantro
  • 1 garlic clove, minced
  • 2 Tbsp. fresh lime juice
  • ½ tsp. GF dried cumin
  • ¼ cup extra virgin olive oil
  • Sea salt to taste
  • Instructions

  • Trim off any fat and pierce both sides of the steak with a fork. Place steak in a plastic bag
  • Mix all the marinade ingredients and pour over the steak. Using your fingers massage the marinade into the steak. Cover and refrigerate for 4 -24 hours
  • Preheat the grill to hot. Transfer the steak from the fridge directly to the grill. Cook for 3 minutes per 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 cover with foil and rest for 5 minutes. Cut against the grain into ½ inch slices
  • SAUCE - Whisk sauce ingredients together and pour over the steak just before serving
  • Tip: do not bring the steak to room temperature before grilling. When the steak is placed on the grill cold, the steak will have a nice charred outside and will be tender and juicy on the inside. When this type of steak is brought to room temperature before cooking, the steak cooks too quickly and becomes tough and dry


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