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We are in the dog days of summer, as the heat wears on, it’s harder to commit to indoor cooking.  This is the ideal time to fire up the outside grill and toss on a flank steak.  Flank steak is packed with flavor and cooks very fast.  When you top this rich cut of beef with my herbaceous basil gremolata, something amazing happens!   

Flank Steak with Basil Gremolata 

 1 ½-2 pound flank steak 

2 tablespoons Dijon mustard 

2 tablespoons olive oil 

1 clove garlic, pressed 

Salt and pepper 

Basil Gremolata 

Zest from a lemon plus 2 tablespoons fresh lemon juice 

2 cloves garlic 

1 ½ cups fresh basil, packed 

½ cup fresh parsley, packed 

½ teaspoon salt 

¼ cup olive oil 

To prepare the steak, preheat grill to 500 degrees. In a small bowl, mix mustard, garlic, olive oil and brush it on both sides of the steak.  Liberally salt and pepper the meat and let it sit on the counter for 20-30 minutes, until it is room temperature.  Meanwhile, prepare gremolata by placing all ingredients in a food processor and pulse until it forms a paste, set aside. Using tongs place the steak on the grill, cook 1-2 minutes on each side to sear, caramelize and cook the meat.  Flank steak is very thin so check it with a thermometer for desired doneness; for rare 125 degrees, medium-rare 140 and for medium 150 degrees.  When meat is the desired temperature, pull it from the grill. Spread ½ of the gremolata on the meat and tent it with foil.  Let the meat rest for 10 minutes before slicing in thin strips against the grain. Serve with remaining gremolata. 


Although flank steak is very flavorful, it has a lot of connective tissue, so for the very best experience, serve rare to medium-rare.

If you don’t have an outdoor grill, you can easily prepare this recipe on an indoor cooktop.  Heat a grill pan over high heat.  Bush the pan with olive oil to keep the meat from sticking and proceed ahead with the recipe. 



For more of Lorie’s recipes, visit our McKinney Kitchens page.

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