Simple Sicilian-Style Grilled Steak
- 3 garlic cloves, crushed
- 1 teaspoon kosher salt (for making garlic paste) + more, to taste, for marinade
- 2 tablespoons fresh oregano leaves, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1/4 teaspoon hot pepper flakes
- 1/2 cup olive oil
- Juice and zest from 1 lemon
- 1 1/2 pounds flank, skirt, or hanger steak
- To make the salmoriglio, start by smashing together your garlic and salt with the side of your chef's knife, then work your knife back and forth to create a smooth paste. (Alternatively, you can do this step in a mortar and pestle.) In a small bowl, combine the garlic paste, oregano, thyme, and hot pepper flakes. Whisk in the olive oil, then add the lemon juice and zest. (Adding the olive oil first prevents the lemon juice from turning the herbs brown.) Season to taste with salt. Reserve about 1/3 cup of the salmoriglio to serve as a sauce.
- To prep your flank steak, remove the steak from the refrigerator and place it on a plate or sheet pan. Rub the remaining salmoriglio evenly over both sides of the steak, making sure to work it in well. Leave to marinate for up to 1 hour. Meanwhile, prep your grill.
- To grill your steak and serve, prep your grill for direct cooking over medium-high heat. Brush your grates clean. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain. Serve with the reserved salmoriglio on the side. Enjoy!
garlic, kosher salt, oregano, thyme, hot pepper, olive oil, lemon, skirt
Taken from food52.com/recipes/13444-simple-sicilian-style-grilled-steak (may not work)