{"id":11,"date":"2010-08-19T15:43:00","date_gmt":"2010-08-19T23:43:00","guid":{"rendered":"http:\/\/www.jsgreene.com\/beta\/wordpress\/?p=11"},"modified":"2010-08-19T15:43:00","modified_gmt":"2010-08-19T23:43:00","slug":"flank-steak-with-parsley-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.jsgreene.com\/blog\/?p=11","title":{"rendered":">Flank Steak with Parsley-Garlic Sauce"},"content":{"rendered":"

>This is a truly tasty recipe that I’ve made a few times! \u00a0Thank you very much, Martha Stewart! \u00a0I found the recipe here<\/a>, but I’ll reprint it below for you. \u00a0Most recently, I served this with Aunt Trisha’s smashed potatoes (recipe here<\/a>) 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. \u00a0Easy, tasty — what more could you want?<\/p>\n

Prep: <\/strong>20 minutes
\nTotal:<\/strong> 25 minutes
\nServes 4<\/strong><\/p>\n

Steak Ingredients<\/strong>
\n1.5 lb flank steak (you could also use skirt or hangar steak cuts)<\/span><\/em>
\nCoarse salt and ground pepper
\n1 TBSP olive oil<\/p>\n

Parsley-Garlic Sauce Ingredients <\/strong>
\n1\/4 cup olive oil
\n1 or 2 cloves garlic
\n1 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)<\/em><\/span>
\n3 TBSP oregano leaves
\n3 TBSP white wine vinegar<\/p>\n

2 TBSP water<\/div>\n
1\/2 tsp salt<\/div>\n

1\/8 tsp red pepper flakes<\/p>\n

Preparation: <\/strong><\/p>\n

1. (Step 1 is for the steak) <\/span><\/em>Generously season both sides of flank steak with salt and pepper. \u00a0Heat 1 TBSP oil in a large skillet over medium-high heat. \u00a0Cook steak 5-8 minutes per side for medium-rare. \u00a0Transfer to a board; let rest, covered, 10 minutes. \u00a0Thinly slice against the grain.<\/p>\n

2.\u00a0(Step 2 is for the sauce) <\/span><\/em>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)<\/span><\/em>. \u00a0Add parsley, oregano, vinegar, pepper flakes, 1\/4 c. olive oil, water and salt. \u00a0Pulse until herbs are finely chopped. \u00a0Serve with steak.<\/p>\n","protected":false},"excerpt":{"rendered":"

>This is a truly tasty recipe that I’ve made a few times! \u00a0Thank you very much, Martha Stewart! \u00a0I found the recipe here, but I’ll reprint it below for you. \u00a0Most recently, I served this with Aunt Trisha’s smashed potatoes … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[120,141,154,240,248,249,291,295,384],"tags":[],"_links":{"self":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11"}],"collection":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":0,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}