Flank Steak with Parsley-Garlic Sauce

Green is the color of genius. I had a boyfriend back in the day who used to say that to me since green is my favorite color. However when it comes to food, sometimes green can freak people out. That happened to all of us with the sauce for the steak. Once made, it looks a bit like one of those kale/wheat grass/so-healthy-for-you-it's-gross shakes. Never fear, it tastes much better than that.

The kids were a little leery about it, but in the end, all but one of them tried the sauce and actually liked it (the last one refused to even try). My brother-in-law, Allan, said he thought the sauce had a little too much oregano, but the rest of us agreed it was pretty good as is. I guess when you make it, you can tweak it to however you would like it to be if you think one spice is too strong.

• 2 flank steaks (1 1/2 lbs each)
• coarse salt and freshly ground pepper
• 1/4 cup plus 1 Tbsp olive oil
• 2 garlic cloves
• 1 bunch fresh flat leaf parsley, leaves picked from stems (about 4 cups)
• 3 Tbsp fresh oregano leaves
• 3 Tbsp white wine vinegar
• 1/8 tsp crushed red pepper flakes
• 2 Tbsp water

Pat dry steaks with paper towels. Generously season on both sides with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high. Cook one steak 5-8 minutes per side, turning once, for medium rare. Transfer to a cutting board; let rest, covered loosely with aluminum foil. Repeat with remaining steak.

While steaks rest, make sauce: in a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, red pepper flakes, remaining 1/4 cup oil and the water. Pulse until herbs are finely copped, season with salt.

Thinly slice steak against the grain and serve with parsley garlic sauce alongside.

NOTES: Anything that involves cooking something in oil over the stove is bound to be messy. I learned from my mistake this time: place a large rag on the ground where you will stand by the stove. This will hopefully catch most of the flying oil. You will still have to clean your counter, but I suppose you could cover that in paper towels to aid in the poast-meal clean up.

Also, Doug added Montreal Steak Seasoning to the steaks as well as the normal salt and pepper. Feel free to add any other seasonings you like (Santa Maria, Pappy's, etc.) in small doses. The sauce really does have a lot of flavor.

Serves: 4
Prep Time: 20 min
Total Time: 40 min

Recipe from Everyday Food - Fresh Flavor Fast by Martha Stewart Living