This is a favorite midweek meal that takes about twenty minutes to prepare.
- 1 large flank steak, about 1-3/4 lb. to 2 lbs.
- salt, pepper
- Rice bran, canola, grapeseed, safflower or other high-heat oil
- 1-1/2 cups Italian parsley, or a combination of parsley, mint, basil, thyme, dill and tarragon
- ¼ cup cilantro
- 1 garlic clove, chopped
- 1 small piece of shallot, chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon capers, finely chopped
- 1 teaspoon chile flakes (optional)
- 1 teaspoon sea salt
- 1 teaspoon smoked sweet paprika
- 2 tablespoons sherry vinegar
- 1-2 tablespoons of lime or lemon juice, and some of the zest, if desired
- ¾ cup fruity, mellow Extra-virgin olive oil
- ground black pepper, to taste
Roughly chop the herbs. Put these ingredients in a food processor or into a large mortar and add garlic, shallot, mustard, capers, optional chile flake, sea salt, and paprika. Pulse the ingredients together or beat them will with the pestle until they begin to form a rough paste. Add the vinegar and lemon or lime juice and optional citrus and process or whisk well. Slowly add oil to the mixture and whisk or blend well. Add pepper, taste and adjust seasonings as desired. Makes approximately 2-1/2 to 3 cups.
Heat a large cast iron reversible skillet (one side has grill indentations, the other is flat) over two burners on medium-high heat. While skillet is warming, salt and pepper the steak and let it rest at room temperature. When skillet is at medium high heat (you should be able to comfortably hold the palm of your hand 2 inch away from its surface for only 3-5 seconds), brush the surface of the pan with oil and immediately place the steak down. Sear for 5-7 minutes. Turn and finish on the other side for 4-5 minutes. Remove from heat to a cutting board and tent with foil. Let it rest for several minutes before slicing. Cut slices against the grain on the bias. Pour sauce over slices and serve. Serves 4.