Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Roughly chop the
Fresh Rosemary (1 sprig)
,
Fresh Oregano (2 sprigs)
, and
Fresh Thyme (1 sprig)
leaves. Roughly chop the
Garlic (1 clove)
. Zest
Lemons (2)
and halve both.
Step 2
In a medium bowl, combine the rosemary, oregano, thyme, garlic,
Salt (1 tsp)
,
Crushed Red Pepper Flakes (1/4 tsp)
, zest of both lemons, and juice of 1 of the lemon. While whisking, slowly add
Olive Oil (2 Tbsp)
.
Step 3
Add the
Skirt Steak (1.5 lb)
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 Tomatoes (2 cups)
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 Tbsp)
, 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
Sea Salt (to taste)
and
Ground Black Pepper (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).
Rate & Review