Grilled Flank Steak with Herb Reverse Marinade
Don't marinade your steak beforehand, marinate it after! This technique imparts a lot of flavor without having to spend hours marinating meat. It's great for any grilled meats, fish or vegetables.
Course: main
Cuisine: American
Keyword: campfire cooking, reverse marinade, steak
Yield: 4
For the Steak
- 3-3½ pounds flank steak
- salt
For the Marinade
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- ⅛ cup mint, chopped
- 1 clove garlic, minced
- ½ cup olive oil, extra virgin
- 3 tablespoons red wine vinegar (or lime juice)
- 1 teaspoon kosher salt
- ⅛ teaspoon pepper
Season steak with salt on both sides. Allow steak to sit out at room temperature for 30 minutes before grilling. Prepare a grill or grill pan for medium high heat.
To make the marinade, combine all the ingredients in a small bowl and whisk well to combine. Set aside.
Grill steak to desired doneness. Remove and allow to rest for 5 minutes. Slice steak across the grain into thin slices. Place slices in a large mixing bowl. Spoon over enough marinade to evenly coat everything. Toss and allow to sit, covered, for a couple of minutes. Serve.
-any combination of soft herbs would work for the marinade. Parsley, cilantro, basil, tarragon, oregano, etc. I would use less of the stronger taster herbs such as tarragon and oregano.
-to make this spicy, you could grill whole peppers such as jalapeños or serranos and add them to the marinade or use dried chili flakes.
-flank steak is flavorful but quite lean. It is best cooked to medium rare.