We celebrated the end of a long week with this fresh, flavorful, garlicky steak. You start by blending garlic and salt into a paste, and then add fresh herbs, olive oil, red pepper flakes, and lemon juice. This sauce is called a salmoriglio – use as a marinade and then serve it over the sliced grilled steak.
Recipe from Food 52.
- 3 garlic cloves, crushed
- 1 tsp. kosher salt (for making garlic paste) + more, to taste, for marinade
- 2 Tbs. fresh oregano leaves, finely chopped
- 2 Tbs. fresh thyme leaves, finely chopped
- 1/4 tsp. hot pepper flakes
- 1/2 cup olive oil
- Juice and zest from 1 lemon
- 1 1/2 lb. flank, skirt, or hanger steak
Smash together the garlic and 1 tsp. salt with the side of a chef's knife, then work the knife back and forth to create a smooth paste. (Alternatively, you can do this step in a mortar and pestle.) In a small bowl, combine the garlic paste, oregano, thyme, and hot pepper flakes. Whisk in the olive oil, then add the lemon juice and zest. (Adding the olive oil first prevents the lemon juice from turning the herbs brown.) Season to taste with salt. Reserve about 1/3 cup to serve as a sauce.
Remove the steak from the refrigerator and place it on a plate or sheet pan. Rub the remaining salmoriglio evenly over both sides of the steak, making sure to work it in well. Leave to marinate for up to 1 hour.
Prep the grill for direct cooking over medium-high heat and brush the grates clean. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain. Serve with the reserved salmoriglio on the side.