Grilled Flank Steak with Olive and Herb Sauce

By norsegal8

Ingredients

• 2 flank steaks (3 1/2 to 4 lbs. total)
• 2 tablespoons plus 2/3 cup olive oil, divided
• kosher salt
• black pepper
• 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
• 1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
• 2/3 cup chopped flat fresh-leaf parsley + 3 tablespoons finely chopped parsley stems
• 1 tablespoon chopped fresh oregano

Preparation

Step 1

1. Let steaks sit a room temperature for 1 hour. Heat the grill to medium-high. Pat the steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until the internal temperature reaches 135 degrees) for medium-rare. let the steaks rest, loosely tented with foil, for 10 minutes.
2. 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 ahead and refrigerated; bring to room tempoerature before serving.
3. Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.