Grilled Flank Steak with Olive and Herb Sauce

Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
1 hrs 35 mins

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.


  • 2 flank steaks (3 ½ to 4 pounds total)

  • 2 tablespoons plus ⅔ cup extra-virgin olive oil, divided

  • Coarse salt and freshly ground pepper

  • 6 ounces mixed pitted brine-cured olives, chopped (1 ½ cups)

  • ½ cup chopped peperoncini, plus ⅓ cup reserved juice

  • cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)


  1. Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.

  2. Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.

  3. Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

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