A simple marinade of lemon juice, fresh parsley, and fresh basil gives this grilled flank steak an unbeatable flavor. See more grilled favorites on Louisiana Cookin’ here.
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
- In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve ½ cup marinade.
- Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
- 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.
- Preheat grill to medium-high heat (350° to 400°).
- 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.
- Grill zucchini, onion, and tomatoes over direct heat until grill marks form, about 5 minutes. (Use skewers, if desired.)
- 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.
