Lemon-Herb-Marinated Flank Steak
 
Makes about 6 servings
Ingredients
  • 1 cup olive oil
  • ½ cup fresh lemon juice
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon crushed red pepper
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh basil
  • 6 cloves garlic, sliced
  • 1 (2½-pound) flank steak
  • 1 teaspoon ground black pepper
  • Sliced zucchini
  • Sliced red onion
  • Cherry tomatoes
  • Garnish: fresh parsley, fresh basil, crushed red pepper
Instructions
  1. In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve ½ cup marinade.
  2. Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
  3. Remove steak from bag; discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with black pepper and remaining 2 teaspoons salt.
  4. Preheat grill to medium-high heat (350° to 400°).
  5. Grill steak over direct heat, covered with grill lid, turning occasionally, until an instant-read thermometer inserted in thickest portion registers 160°, about 8 minutes per side, or to desired degree of doneness. Remove from grill, and let stand for at least 5 minutes.
  6. Grill zucchini, onion, and tomatoes over direct heat until grill marks form, about 5 minutes. (Use skewers, if desired.)
  7. Thinly slice steak across the grain. Drizzle with reserved ½ cup marinade. Serve with zucchini, onion, and tomato. Garnish with parsley, basil, and red pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lemon-herb-marinated-flank-steak/