Grilled Flank Steak with Olive and Herb Sauce

Name: Grilled Flank Steak with Olive and Herb Sauce
Prep time: 25 min
Total time: 95 min
Ingredients: 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); 0.5 cup chopped peperoncini, plus ⅓ cup reserved juice; 0.667 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

3.3

(98)

1 Review

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

25 mins

Total Time:

1 hrs 35 mins

Servings:

12

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.

Ingredients

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
⅔ cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Directions

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