For the most tender slices, cut flank steak against the grain, at a slight angle. This recipe calls for cooking two steaks, so you should have about one pound left over to incorporate into the salad or fajitas on the following page.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Pat-dry steaks with paper towels. Generously season on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook one steak 5 to 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.
Step 2
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 chopped; season with salt.
Step 3
Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.
Storing Leftovers
Step 4
Let steak cool to room temperature before covering tightly and refrigerating up to 2 days. Thinly slice when ready to use.
