Flank steak ready for the grill
Dry Rub for the flank steak:
2 cloves garlic, crushed (I used Dorot from Trader Joe’s)
2 teaspoons Kosher salt
2 teaspoons finely ground black pepper
2 teaspoons dried oregano
2½ lb. beef flank steak
Combine the spices in a small bowl and rub evenly over both sides of a flank steak. Let marinade several hours (or overnight). Bring to room temperature before grilling. Grill over high heat 3-5 minutes per side, according to your preference and thickness of your flank steak. Remove to plate, cover with foil and let rest 5 minutes before slicing. Serve with Kalamata Salsa (recipe below). Serves 4 generously.
Kalamata Salsa:
1/2 cup pitted kalamata olives,
rinsed and slivered lengthwise into quarters (3-4 oz.)
2 Tablespoons capers, rinsed
1 teaspoon finely grated lemon zest
1/4 cup loosely packed flat leaf Italian parsley, coarse-chopped
2-3 Tablespoons fresh Oregano leaves (or 1-2 teaspoons dried)
1 Tablespoon fresh lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons extra virgin olive oil (best quality)
Cracked pepper (to taste)
(no salt needed in this recipe – olives and capers are salty enough)
2 Tablespoons pine nuts
Combine all ingredients (except pine nuts) in a small bowl. Kalamata Salsa can be made up to 12 hours ahead. Stir in pine nuts just before serving.
(OPTIONAL) SERVE STEAK OVER:
5 oz Arugula leaves dressed with:
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
Flank steak with Kalamata Salsa