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Close up side view thin slices of grilled flank steak with herby-green sauce spread over top.

Grilled Flank Steak with Herby-Green Sauce

Tender, juicy flank steak topped with a bright and herby sauce is an ideal addition to any plate. 

Prep: 15 minsCook: 12-17 minsTotal: 27-32 mins
Servings: 4-5 servings 1x

Ingredients

For the Steak and Marinade:

  • 11 ¼ lbs. beef flank steak
  • ¼ cup balsamic vinegar
  • 2 tablespoons avocado oil
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper

For the Herb Sauce:

  • 2 cups fresh flat-leaf (Italian) parsley leaves (about 1 bunch)
  • 2 tablespoons lemon juice (about ½ medium lemon)
  • 1 garlic clove, peeled
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  • Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well. 
  • Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
  • When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
  • Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside. 
  • Preheat the grill to medium-high heat (425-450℉).
  • Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
  • When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results. 
  • Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!
  • Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well. 
  • Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
  • When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
  • Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside. 
  • Preheat the grill to medium-high heat (425-450℉).
  • Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
  • When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results. 
  • Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!

Notes

Stovetop and Oven Directions: If you don’t have a grill, a large cast iron skillet or grill pan over medium-high heat on the stove is a good option. Sear the steak on both sides for 4-5 minutes then transfer the pan to a preheated 450℉ oven and cook until desired degree of doneness. For the oven, position the upper rack 3-4 inches from the broiler and broil for 14-18 minutes, flipping halfway through. Always use a meat thermometer or instant-read thermometer to check for desired degree of doneness.

Nutrition Information

  • Serving Size: 3-4 oz. steak + 2 Tbsp sauce
  • Calories: 240
  • Fat: 17 g
  • (Sat Fat: 4 g)
  • Sodium: 205 mg
  • Carbohydrate: 2 g
  • (Fiber: 0 g
  • Sugar: 1 g)
  • Protein: 20 g
  • Cholesterol: 42 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom
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