Grilled Flank Steak with Olive and Herb Sauce

Wonderful grilled food is meant to be enjoyed all year round; it’s why fire was created. Grilling in winter may not be as convenient because of the colder temperatures, but it is also more rewarding to enjoy flaming hot food on cold days. Simple, hearty, and perfect for a crisp night, our next dish is Grilled Flank Steak with Olive and Herb Sauce. Flank steak is affordable, perfect for entertaining, and finishes with a beautiful crust.

When grilling in the winter months, bring the grill closer to your home, using it as a windbreak and reducing walking distance in the cold. Just like in summer months, avoid the urge to mess with, and overly turn, your food – let the grill do its job. As with this flank steak, simply season with salt and pepper, then grill over medium-high heat for 7-8 minutes per side. The olive and herb sauce is a salty and tangy blend of olives, pepperoncini, parsley, oregano, and olive oil.   Together, the steak and sauce compliment each other for a delightful meal on a cold wintery night; this is winter grilling at its best.

Servings: 12

Grilled Flank Steak with Olive and Herb Sauce Ingredients

  • 2 flank steaks (3 1/2 to 4 pounds total)
  • 2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
  • 1/2 cup chopped pepperoncini, plus 1/3 cup reserved juice
  • 2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Grilled Flank Steak with Olive and Herb Sauce Directions

  1. Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
  2. Meanwhile, mix together olives, pepperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3-cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
  3. Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

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