| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 to 11/2 pounds flank steak
- 1/2 cup chopped scallions, light green and white parts only (about 5 scallions)
- 1/4 cup fresh chopped chives (from 1 bunch)
- 1/4 cup extra-virgin olive oil plus more for cooking the steak
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons)
- 1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
- 2 teaspoons whole grain mustard
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
- Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
- Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 743 |
| Total Fat | 44 g |
| Saturated Fat | 15 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 79 g |
| Cholesterol | 251 mg |
| Sodium | 978 mg |
Reviews
I added three cloves of garlic and used my Ninja blender to mix the sauce ingredients. The initial taste test revealed too lemony, so that is when I decided to add the garlic, more salt, and more basil. Next time I’ll omit the zests and keep the garlic.
Sauce was great, definitely will make this again.
This recipe really is all about the sauce. Delicious! Like another reviewer I dumped all ingredients in a food processor to save time.
I have made this amazing VB recipe 3x now. Tonight I tossed all of the sauce ingredients into a blender and made a smoother sauce. It was delicious! Such a refreshing way to eat a good flank steak! Love you VB!
This was simple and absolutely delicious! Careful your smoke detector doesn’t go off!
This was a hit! I am trying to make more of Valerie’s recipies and I am gaining some confidence. This eposide was great and encouraging. Thanks!
Love the sauce! Putting it on grilled halibut!
Delicious. Made as written. Took a little longer to cook. More like 7 minutes per side.
This recipe is so delicious and the lemon lime sauce is so flavorful and refreshing! It’s easy and a great summer dish! Loved it and will definitely make it again and again!!