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.

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Johnny Miller

Recipe Summary

prep:
25 mins
total:
1 hr 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

98 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 33
  • 2 star values: 20
  • 1 star values: 5
Rating: 5 stars
02/17/2018
I add red pepper flakes and lemon zest. This is a go-to recipe for me.