- 1 lb whole flank steak, rinsed and patted dry with paper towels
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ Tablespoon vegetable oil
- 3 cloves garlic, rough chopped
- 3 rosemary sprigs, rough chopped
- 3 Tablespoons salted butter
GRILLED JALAPEÑO SALSA VERDE:
- 1 clove garlic, peeled
- 1 cup arugula
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- 2 jalapeño peppers, stem removed and cut in half lengthwise
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup olive oil
Serving Size: 2-3
Prep Time: 5 minutes
Cooking time: 16 minutes
Kitchen Equipment Required: cast-iron pan
TECHNIQUE TIP: Instead of pulling the steak from the pan to rest on the cutting board and get cold, slightly undercook the meat and let it rest in the pan while the pan cools slowly, letting it finish cooking while simultaneously getting rested. The juices will still have time to redistribute into the meat, and you will have nice warm steak for dinner.
SWAP OPTION: Try using fresh thyme, or adding lemon/orange/lime zest and sliced jalapenos for a little zing.
WHY I LOVE THIS RECIPE: This is the fastest way to get delicious, savory mouthwatering steak on the table, and while it cooks I have just enough time to wilt some kale and boil some new potatoes. Dinner in 20 minutes!
1. Preheat your cast-iron pan over a high flame. While the pan is heating (should take 3-4 minutes), sprinkle both sides of the steak with the salt and pepper.
2. When the pan is nice and hot, pour in the vegetable oil. Immediately lay the seasoned steak down in the hot pan and let it cook over high heat undisturbed (don’t touch it!) for 3 minutes.
3. Carefully flip the steak, and top it with the butter. Add in the chopped garlic and rosemary. Using a large spoon, carefully tip the pan to pool the butter and baste the steak while it cooks. The garlic and rosemary should be cooking and getting nice and toasty. Cook the steak like this for 3 minutes.
4. Turn the heat off and move the pan to a cool part of the stove to get the pan started cooling and the steak to slow its cooking. Let it rest in the hot pan for 10 minutes.
5. Carefully remove the steak from the cast iron pan and transfer to a cutting board. Slice against the grain in thin ¼”-½” slices. Top with the warm garlic-rosemary basting butter from the pan and serve immediately.
GRILLED JALAPEÑO SALSA VERDE
Serving Size: 6
Prep time: 10 minutes
Kitchen Equipment Required: grill, tongs, food processor
TECHNIQUE TIP: Use your gas range to blister and “grill” peppers for a quick char. Just be sure to turn your range hoods on--it might get pretty smoky!
SWAP OPTION: Try using any herbs for this salsa verde, like tarragon, rosemary or basil.
WHY I LOVE THIS RECIPE: This is my go-to condiment for summer grilling, and is by far the most versatile sauce in my wheelhouse!
1. Toss the jalepeños in a little vegetable oil and a pinch of salt. Place on a hot grill (or directly on the burner of your gas range) and cook on high heat until the outside of the pepper begins to blister and blacken. Remove from the heat and set aside.
2. In a food processor, finely chop the jalapeños with the lemon juice, and put the mixture into a medium bowl. If you like it spicy, include the jalapeño seeds. If not, make sure you remove the seeds from the pepper before chopping.
3. In the same food processor, combine the remaining ingredients and pulse until it looks like pesto. Put this mixture into the bowl with the jalapeño mixture and fold it all together. Store in a covered container in the fridge until serving time.