Ingredients
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1½ pounds flank Steak
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1 pinch plus 1 tsp Salt
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1 pinch plus ¼ tsp ground Black Pepper
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2 tsp Vegetable Oil
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2 cups packed Parsley
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4 Garlic
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1 Scallion
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¼ cup Apple Cider Vinegar
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¼ cup Red Wine Vinegar
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½ tsp ground Paprika
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1 large pinch Red Chillies
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¼ cup Olive Oil
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Grilled cherry Tomatoes
Directions
Steps
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1
Done
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Place a grill pan over high heat. Season the steak with a pinch of salt and pepper on both sides. Brush vegetable oil across the surface of the pan once it is heated. |
|
2
Done
|
Place the steak in the pan and cook for 4 minutes. Turn it and cook for 4 minutes for medium-rare, 5 minutes for medium, and 6 minutes for medium-well. Place the steak on a cutting board, tent with foil, and let it rest for 5 minutes. |
|
3
Done
|
Place the parsley in a food processor or blender and pulse several times. Scrape down the sides and add the garlic, scallion, and vinegars. Pulse a few times. Add in 1 teaspoon salt, 1⁄4 teaspoon pepper, and the rest of the spices and pulse until smooth. While the food processor runs, slowly add the olive oil to create an emulsion. |
|
4
Done
|
Cut the steak diagonally against the grain into 1⁄2"-thick slices. Serve with the sauce and, if desired, garnish with grilled cherry tomatoes. |
