>This is a truly tasty recipe that I’ve made a few times! Thank you very much, Martha Stewart! I found the recipe here, but I’ll reprint it below for you. Most recently, I served this with Aunt Trisha’s smashed potatoes (recipe here) and some watermelon…except I only made half of the parsley-garlic sauce because I find that if I make the whole batch, I have tons extra. Easy, tasty — what more could you want?
Prep: 20 minutes
Total: 25 minutes
1.5 lb flank steak (you could also use skirt or hangar steak cuts)
Coarse salt and ground pepper
1 TBSP olive oil
Parsley-Garlic Sauce Ingredients
1/4 cup olive oil
1 or 2 cloves garlic
1 bunch flat-leaf parsley, stemmed (about 4 cups) (this is pretty important — take the time to remove the stems from the parsley…if you leave them in, the sauce will taste too much like parsley)
3 TBSP oregano leaves
3 TBSP white wine vinegar
1/8 tsp red pepper flakes
1. (Step 1 is for the steak) Generously season both sides of flank steak with salt and pepper. Heat 1 TBSP oil in a large skillet over medium-high heat. Cook steak 5-8 minutes per side for medium-rare. Transfer to a board; let rest, covered, 10 minutes. Thinly slice against the grain.
2. (Step 2 is for the sauce) Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped (I start with it chopped, so I skip this step and just pile everything in). Add parsley, oregano, vinegar, pepper flakes, 1/4 c. olive oil, water and salt. Pulse until herbs are finely chopped. Serve with steak.