Grilled Flank Steak with Cilantro-Scallion Purée

By lorik

Ingredients

• For the Steaks:
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon sugar
• 1/2 tablespoon crushed red pepper flakes
• 1 teaspoon Espelette pepper
• 2 garlic cloves, minced
• One 1 1/2-to-2-pound flank steak
• Kosher salt and freshly ground black pepper, to taste
• Cilantro-Scallion Puree:
• 1 cup cilantro leaves
• 1/2 cup olive oil
• 2 tablespoons lime juice
• 1/4 teaspoon Worcestershire sauce
• 2 garlic cloves
• 2 scallions, roughly chopped
• Pinch ground cumin

Preparation

Step 1

1. Marinate the steak: Light a grill. In a small bowl, whisk together all the steak ingredients, except for the meat, salt and pepper. Pour the marinade into a large sealable plastic bag with the flank steak. Seal and turn to fully coat the steak. Marinate for 15 minutes.

2. Meanwhile, make the purée: In a blender, add all of the purée ingredients and blend just until the sauce comes together.

3. Remove the steak from the marinade and season with salt and pepper. Grill until medium rare, 6 to 7 minutes per side. Transfer to a cutting board and let rest for 3 to 5 minutes, then thinly slice against the grain. Divide between plates and drizzle with the cilantro and scallion purée, then serve.