Categories: Steak
Ingredients
- 1 flat iron or flank steak
- 3 tsp kosher salt
- 1 lemon
- 1 bunch fresh flat-leaf parsley, leaves and tender sprigs only, coarsely chopped
- 1/4 cup olive oil
Directions
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Season each side of the steak with 1 tsp kosher salt. Let stand at room temp for 1 hour.
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Cut the peel off the lemon, leaving a thin layer of the white pith. Halve and juice the lemon. In a food processor, coarsely chop the lemon peel into pieces that are about 1/4 inch in size. Add the parsley and the remaining 1 tsp kosher salt; pulse until coarsely chopped, 2 to 3 pulses. Transfer to a small bowl. Stir in the lemon juice and oil.
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Heat a grill over high. Add the steak; cook until charred in spots and cooked to medium to medium-rare, 2 to 4 minutes per side. Let rest for 10 minutes. Thinly slice the steak against the grain. Toss with the sauce or pour the sauce on top.