Cooking Instructions
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Step 1
Roughly chop the Fresh Rosemary (1 sprig), Fresh Oregano (2 sprig), and Fresh Thyme (1 sprig) leaves. Roughly chop the Garlic (1 clove). Zest Lemon (2) and halve both.
Step 2
In a medium bowl, combine the rosemary, oregano, thyme, garlic, Salt (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), zest of both lemons, and juice of 1 of the lemon. While whisking, slowly add Olive Oil (2 tablespoon).
Step 3
Add the Skirt Steak (1.5 pound) and flip a few times until fully coated in the marinade. Cover the bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge.
Step 4
While the steak marinates, cut the Cherry Tomato (1 pint) in half and place in a medium mixing bowl. Halve the Red Onion (1) and thinly slice; add to the bowl.
Step 5
Toss the tomatoes with the juice of the remaining lemon, Italian Flat-Leaf Parsley (1/4 cup), Olive Oil (2 tablespoon), and Sea Salt (to taste).
Step 6
When you're ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with Ground Black Pepper (to taste) and Sea Salt (to taste)
Step 7
When the grill or pan is hot, add the steak and cook until browned on the outside and semi-firm to the touch for medium rare, about 3 to 4 minutes on one side. If using flank steak, you may have to cook slightly longer depending on the thickness.
Step 8
Flip and grill the other side for 3 to 4 minutes.
Step 9
Set aside to rest for 10 minutes before slicing thinly against the grain.
Step 10
Serve with Tahini Yogurt Sauce (to taste) and Pita Bread ( to taste).
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