Flank Steak with Basil Dressing
Made, written & photographed by the creators of the Point
We're always looking for a new steak recipe to try. Seasonings are of course our go-to, but adding a fresh herb dressing takes the dish to a whole new level.
The bright green basil dressing "dresses" up your flank steak with both flavors and looks. You wouldn't think such an easy, one-step dressing would make that big of a difference!
Flank Steak with Basil Dressing
serves 2 to 4 | Total Time: 30 minutes + marinating
Ingredients:
1 - 2lb flank steak, trimmed
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon pepper
For the Dressing:
1/4 cup olive oil
1/4 cup fresh basil, chopped
1/2 cup green onions, chopped
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
1. Prepare your steak by patting dry with paper towels. Sprinkle and rub all sides with 2 teaspoons sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place on a clean plate and cover with plastic wrap. Place in fridge for 3 hours to overnight.
2. When you're ready to cook the steak, create a high heat side and a low heat side on your grill.
If you're using charcoal, keep it to one side of the grill and make sure it gets fully ashy before cooking. For a gas grill, turn all of your burners to high for about 15 to 20 minutes. Once the grill is hot, leave only your main burner on and turn off the others.
3. While your grill preheats, combine all of your dressing ingredients in a bowl and whisk. Cover and place in fridge until ready to use.
4. Once the grill is hot on half, place the marinated steak on the hot side. Brown the steak by cooking on each side for about 2 minutes. Continue to cook until the steak reaches your desired temperature. You can check and flip every 2 to 3 minutes.
Medium Rare: internal temperature of 125°
Medium: internal temperature of 135°
Medium Well: internal temperature of 145°
If your steak is getting too charred but not reaching the correct temperature, utilize your cool side of the grill and continue to cook until your doneness is reached.
5. Transfer the cooked steak to a baking sheet lined with a cooling rack. Tent with aluminum foil and let rest for 5 to 10 minutes.
6. To cut, begin by carving in half lengthwise with the grain. Then, slice each steak thinly on the bias against the grain. Serve with your prepared dressing over a bed of veggies!
