Grilled Flank Steak With Lemon Olive Vinaigrette

LEMON OLIVE VINAIGRETTE

Directions

1. Whisk together the olives, parsley, oregano or basil, fresh garlic, freshly squeezed Sunkist^® Meyer lemon juice, olive oil and kosher salt and pepper.
2. Set aside while grilling the steak.

Steak

Directions

1. Trim the meat of any outer pieces of fat and silver skin. Put the steak in a large sealable plastic bag.
2. In a small bowl whisk together fresh garlic, Sunkist^® lemon zest, olive oil, wine or beef stock, and kosher salt until well combined.
3. Pour the marinade into the plastic bag with the steak, press out any air, then seal the bag closed. Move meat around in the bag to coat well.
4. Marinate refrigerated for at least 1 hour, or up to 4 hours, turning the bag a few times.
5. To grill the steak, prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high/ high.
6. Remove steak from marinade and drain well. Discard the remaining marinade.
7. Season steak liberally with salt and pepper on each side and grill for about 5 to 6 minutes per side for medium rare, or cook to desired doneness.
8. Let steak rest for about 5 minutes before serving, allowing juices to settle.
9. Thinly slice on the diagonal, across the grain, but making sure to keep the slices together.
10. Once ready to serve, top with the Sunkist^® lemon olive vinaigrette.