This Grilled Flank Steak with Lemon-Herb Sauce is a delightful dish perfect for any occasion, from casual family dinners to summer barbecues. With its zesty herb-infused sauce and perfectly grilled meat, it’s sure to impress your guests and elevate your meal. The bold flavors and simple preparation make it an ideal choice for those looking to enjoy a delicious, homemade steak without spending all day in the kitchen.
Why You’ll Love This Grilled Flank Steak with Lemon-Herb Sauce
This recipe offers many appealing features that will make it a favorite at your table.
- Easy Preparation: With straightforward steps, even novice cooks can master this dish.
- Bursting with Flavor: The lemon-herb sauce adds a refreshing twist that enhances the steak’s natural taste.
- Versatile Serving Options: Serve it hot off the grill or slice it for salads, sandwiches, or tacos.
- Impressive Presentation: This dish looks as good as it tastes, making it perfect for entertaining.
- Great for Meal Prep: Leftovers are easy to store and reheat, making weeknight dinners effortless.
Tools and Preparation
Having the right tools on hand will make the grilling process smooth and enjoyable.
Essential Tools and Equipment
- Grill
- Meat thermometer
- Sharp knife
- Cutting board
- Mixing bowl
Importance of Each Tool
- Grill: A good grill ensures even cooking and perfect sear marks on your steak.
- Meat Thermometer: This tool helps you achieve the desired doneness without guessing.
- Sharp Knife: A sharp knife makes slicing the cooked steak easier and cleaner.
- Cutting Board: A sturdy cutting board provides a safe surface for slicing your steak.
Ingredients
For the Steak
- 2 USDA Prime Dry-Aged Bone-In Rib Steaks (16 oz. each)
- 2 tsp kosher salt
- 1 tsp black pepper
For the Lemon-Herb Sauce
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 shallot (chopped)
- 6 cloves garlic (minced)
- 2 springs rosemary (chopped)
- 1/4 cup parsley (chopped)
- 1/4 cup tarragon (chopped)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint (chopped)
- 2 lemons (juice of)
- 1/4 tsp smoked paprika
How to Make Grilled Flank Steak with Lemon-Herb Sauce
Step 1: Prepare the Steak
Pat dry the steaks very well on both sides. Season them with half of the salt and pepper. Let them sit on the board for a few minutes to absorb flavors.
Step 2: Heat the Grill
Prepare your grill by lighting charcoal briquettes. Wait until they become hot and ashy before grilling.
Step 3: Make the Lemon-Herb Sauce
While waiting for the grill:
* In a pan over medium heat, combine unsalted butter and olive oil.
* Once melted, add chopped shallot and minced garlic. Cook until translucent and fragrant.
* Remove from heat and stir in chopped rosemary, parsley, tarragon, cilantro, mint, remaining salt, pepper, lemon juice, and smoked paprika. Set aside.
Step 4: Grill the Steaks
Once your briquettes are ready:
* Carefully move them to one side of the grill to create direct and indirect heat zones.
* Use a halved potato to rub on grates to prevent sticking.
* Place steaks on direct heat; sear for 4 minutes on each side.
Step 5: Finish Cooking
Transfer steaks to indirect heat:
* Cook for an additional 4 minutes per side or until internal temperature reaches 135°F (medium).
Step 6: Rest and Serve
Remove steaks from heat. Let them rest on a cutting board for 10 minutes before slicing. Serve with your prepared lemon-herb sauce drizzled generously over top. Enjoy!
How to Serve Grilled Flank Steak with Lemon-Herb Sauce
Serving grilled flank steak with lemon-herb sauce can elevate your dining experience. This dish pairs beautifully with various sides and garnishes, making it versatile for any occasion.
Classic Sides
- Garlic Mashed Potatoes: Creamy and buttery, these potatoes complement the rich flavors of the steak.
- Grilled Vegetables: Seasonal veggies like zucchini and bell peppers add color and flavor while maintaining a healthy balance.
Fresh Salads
- Arugula Salad: Tossed with lemon vinaigrette, this salad adds a peppery bite that pairs well with the steak.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a refreshing contrast.
Flavorful Additions
- Sautéed Mushrooms: The earthy flavors of mushrooms enhance the overall taste of the grilled steak.
- Herbed Rice Pilaf: A light and fragrant rice dish that complements the herb sauce perfectly.
How to Perfect Grilled Flank Steak with Lemon-Herb Sauce
Perfecting grilled flank steak requires attention to detail and some tips to ensure great results. Follow these suggestions for a delicious outcome.
- Choose Quality Meat: Selecting USDA Prime or dry-aged steaks enhances flavor and tenderness.
- Season Generously: Don’t skimp on salt and pepper; they bring out the natural flavors of the beef.
- Rest Before Serving: Letting the steak rest after grilling allows juices to redistribute for a juicier bite.
- Use a Meat Thermometer: Check for doneness accurately; aim for 135°F for medium-rare steaks.
- Experiment with Marinades: A simple marinade can add depth; try adding different herbs or citrus for variety.
Best Side Dishes for Grilled Flank Steak with Lemon-Herb Sauce
Pairing side dishes with your grilled flank steak can enhance your meal’s flavor profile. Here are some excellent options to consider.
- Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with the savory steak.
- Coleslaw: A crunchy slaw adds texture and brightness to each bite.
- Corn on the Cob: Grilled corn brings a sweet char that complements the herb sauce beautifully.
- Quinoa Salad: Nutty quinoa mixed with vegetables offers a healthy, protein-packed side.
- Baked Beans: Sweet and smoky baked beans provide a classic BBQ side that’s always a hit.
- Caesar Salad: Crisp romaine lettuce topped with creamy dressing is a timeless accompaniment.
Common Mistakes to Avoid
Grilling flank steak can be simple, but certain mistakes can ruin your dish. Here are some common pitfalls and how to avoid them.
- Skipping the resting period: Allowing the steak to rest after grilling helps retain juices. Always let it sit for at least 10 minutes before slicing.
- Using cold meat: Grilling cold steak can lead to uneven cooking. Take the steak out of the fridge 30 minutes before you start grilling.
- Not seasoning adequately: Failing to season properly can result in bland flavors. Use salt and pepper generously, along with the lemon-herb sauce for added zest.
- Overcooking the steak: Cooking too long can dry out the meat. Use a meat thermometer to ensure you reach 135°F for medium doneness.
- Neglecting grill prep: A dirty grill can stick and ruin your steak’s crust. Clean and oil your grates before grilling for better results.
Storage & Reheating Instructions
Refrigerator Storage
- Store cooked flank steak in an airtight container.
- It will last up to 3-4 days in the refrigerator.
Freezing Instructions
- Wrap the steak tightly in plastic wrap or aluminum foil.
- Place it in a freezer-safe bag; it will keep for about 2-3 months.
Reheating Instructions
- Oven: Preheat to 300°F, wrap the steak in foil, and heat until warmed through.
- Microwave: Place on a microwave-safe plate, cover, and heat in short intervals to prevent overcooking.
- Stovetop: Heat a skillet over low heat; add a bit of oil or butter and warm each side gently.
Frequently Asked Questions
What is the best way to season Grilled Flank Steak with Lemon-Herb Sauce?
The best way is to use kosher salt and freshly cracked black pepper. For added flavor, incorporate garlic, herbs, and lemon juice into your marinade or sauce.
How long do I grill flank steak?
Grill flank steak for about 4 minutes per side on direct heat, then transfer it to indirect heat for an additional 4 minutes until it reaches your desired doneness.
Can I use other cuts of beef for this recipe?
Yes! While grilled flank steak is ideal, other cuts like ribeye or sirloin also work well with lemon-herb sauce.
What should I serve with Grilled Flank Steak with Lemon-Herb Sauce?
Try pairing it with grilled vegetables, a fresh salad, or baked potatoes for a complete meal that balances flavors perfectly.
Final Thoughts
This Grilled Flank Steak with Lemon-Herb Sauce is not just delicious but also versatile. You can customize it by using different herbs or adding spices to suit your taste. Try this recipe for your next gathering or weeknight dinner; it’s sure to impress!
Grilled Flank Steak with Lemon-Herb Sauce
- Total Time: 31 minutes
- Yield: Serves 4
Description
Grilled Flank Steak with Lemon-Herb Sauce is the ultimate dish for meat lovers seeking a burst of flavor in every bite. This recipe combines tender flank steak with a zesty lemon-herb sauce that elevates the natural richness of the meat, making it perfect for casual dinners or festive summer barbecues. With straightforward preparation steps and minimal cooking time, you can impress your guests without spending hours in the kitchen. Serve this delightful dish alongside fresh salads or grilled vegetables for a well-rounded meal that’s sure to be a hit at any gathering.
Ingredients
- 2 USDA Prime Dry-Aged Bone-In Rib Steaks (16 oz each)
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 shallot (chopped)
- 6 cloves garlic (minced)
- 2 springs rosemary (chopped)
- 1/4 cup parsley (chopped)
- 1/4 cup tarragon (chopped)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint (chopped)
- Juice of 2 lemons
- 1/4 tsp smoked paprika
Instructions
- Pat steaks dry and season with salt and pepper; let sit.
- Preheat grill until briquettes are hot and ashy.
- In a pan, melt butter and olive oil over medium heat; add shallots and garlic until fragrant.
- Stir in chopped herbs, lemon juice, remaining seasoning, and smoked paprika; set aside.
- Grill steaks over direct heat for 4 minutes on each side; then move to indirect heat until internal temperature reaches 135°F.
- Rest steaks for 10 minutes before slicing; serve with lemon-herb sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak (8 oz)
- Calories: 485
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 130 mg
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