How to Make Grilled Flank Steak with Basil Dressing

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while still providing a cheesy flavor.

Pat dry the flank steak with paper towels.

Mix together 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl.

Sprinkle the seasoning mixture evenly over the steak from a height to ensure even coverage.

Cover the steak with plastic wrap and refrigerate for a minimum of 1 hour up to 24 hours.

Preheat the grill for 15 minutes and clean the grates by scraping them.

Oil the grill grates with vegetable or canola oil to create a non-stick surface.

Place the steak on the hot side of the grill for 2 minutes on each side to sear.

After 4 minutes, check the steak and flip it, then rotate it so the thin end is on the cool side of the grill.

Continue to cook the steak, flipping every 2 minutes, until the thick side reaches 125 degrees for medium-rare, which may take 2 to 6 minutes more.

Transfer the steak to a wire rack to rest for 10 minutes, tented with foil to keep warm.

Chop about 1/4 cup of fresh basil and add it to a bowl.

Add 1/4 cup of extra virgin olive oil, 1 finely chopped shallot, 2 tablespoons of red wine vinegar, 2 teaspoons of lemon juice, 1 teaspoon of honey, 1 minced garlic clove, 1/2 teaspoon of red pepper flakes, and 1/4 teaspoon of black pepper to the bowl with basil.

Mix the dressing ingredients together until well combined.

Slice the rested steak in half with the grain, then slice each half against the grain into thin strips, about 1/4 inch thick.

Drizzle the basil dressing over the sliced steak and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens