Grilled Flank Steak with Parsley Sauce
Flank steak is prized for its deep, savory flavor, especially when cooked quickly over high direct heat to develop a browned exterior while keeping the center tender. Pairing it with a simple, uncooked parsley sauce cuts through the rich meat with bright, grassy freshness.
Why this one works
- High-heat grilling creates a deep savory crust in just minutes.
- The fresh, herb-forward sauce balances rich beef without needing heavy butter or cream.
- Slicing across the grain transforms lean muscular beef into tender ribbons.
- Requires minimal prep work and simple pantry staples.
What you’ll need
- 1 lb (450g) flank steak Look for an even cut across the entire piece so it grills uniformly over the grates.
- 1 cup (30g) fresh flat-leaf parsley Flat-leaf parsley provides a clean, robust herbal flavor; chop it finely to blend smoothly into the oil.
- 2 tablespoons (30ml) extra virgin olive oil Acts as the lush base for the herb sauce, carrying the garlic and seasoning over every slice.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 cloves (6g) garlic, minced
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What to have nearby
- Outdoor grill or heavy stovetop grill pan
- Long grilling tongs
- Sharp carving knife and cutting board
- Small mixing bowl
Step-by-step instructions
Get your grill thoroughly heated before the beef hits the grates to ensure distinct sear marks without overcooking the center. While the meat takes its mandatory rest on the cutting board, stir together the parsley sauce so the herb notes stay sharp and vibrant right up until serving.
- 1Step 1
Preheat your grill to high heat.
- 2Step 2
Season the flank steak generously with salt and pepper.
- 3Step 3
Grill the steak for 5 minutes per side for medium-rare.
- 4Step 4
Remove from heat and let the steak rest for 10 minutes.
- 5Step 5
Finely chop the parsley and mix with olive oil, salt, and minced garlic to create the sauce.
- 6Step 6
Thinly slice the steak against the grain and drizzle with the parsley sauce before serving.
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A few things worth knowing
- Allow the full 10-minute rest before slicing so the juices redistribute throughout the meat.
- Identify the direction of the long muscle fibers before cutting, then slice firmly across them at an angle.
- Ensure the grates are very hot so the steak sears quickly and releases without sticking.
Ways to make it your own
- Add a pinch of crushed red pepper flakes to the parsley sauce for gentle heat.
- Serve alongside fresh lemon wedges to squeeze over the beef right at the table.
Serving suggestions
Serve the sliced flank steak immediately after spooning the sauce over the top alongside grilled asparagus, charred zucchini, or a crisp green salad tossed in a light vinaigrette.
Storage & reheating
Transfer leftover sliced steak into an airtight container and store in the refrigerator. Keep any extra parsley sauce in a separate sealed container to preserve its fresh green flavor, and enjoy chilled or gently brought to room temperature.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why is it important to slice flank steak against the grain?+
Flank steak consists of long, distinct muscle fibers. Cutting perpendicular to those fibers shortens them, yielding tender, easy-to-chew bites.
How can I tell when the steak is ready to flip?+
The steak will naturally release from the grill grates with minimal resistance once a good, browned crust forms, typically around 5 minutes.
With high heat, a generous resting window, and a crisp, herbaceous drizzle, this flank steak proves that a memorable beef dinner requires very little fuss.
Grilled Flank Steak with Parsley Sauce
Sliced grilled flank steak served with a vibrant fresh parsley and olive oil sauce for a quick, flavorful low-carb meal.
Ingredients
- 1 lb (450g) flank steak
- 1 cup (30g) fresh flat-leaf parsley
- 2 tablespoons (30ml) extra virgin olive oil
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 cloves (6g) garlic, minced
Instructions
- Preheat your grill to high heat.
- Season the flank steak generously with salt and pepper.
- Grill the steak for 5 minutes per side for medium-rare.
- Remove from heat and let the steak rest for 10 minutes.
- Finely chop the parsley and mix with olive oil, salt, and minced garlic to create the sauce.
- Thinly slice the steak against the grain and drizzle with the parsley sauce before serving.
Nutrition
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