Grilled Flank Steak with Spicy Parsley Sauce

Don't you just love a good bargain? Weeks ago at the market I managed to purchase a large flank steak for just a few bucks. Score! While I can go days without eating meat and not feel deprived, there's no substitute for a juicy, savory, satisfying piece of steak. If you read my blog often, you'll notice I don't post many beef recipes. Mostly because I'm too broke to fork out the money on anything that's not on sale. Also because we all know eating too much red meat can be bad for you.

So when I do get to indulge on a lovely piece of steak, I want it to be simple. I want the flavors of the meat to shine. This recipes does just that. The flank steak is seasoned with just salt and pepper, grilled to juicy perfection, and topped with a slightly spicy, beautifully green sauce. Doesn't get better than that.

What are you favorite cuts of meat? Do you prefer to grill, braise, saute, roast, broil? Do you use marinades, rubs, or just salt and pepper?

P.S. - Stay tuned for all of next week's posts. You're in for a surprise!

Recipe Rundown
Taste: The steak is savory and flavorful on it's own but with the spicy, fresh, and pungent sauce it's mind-blowing.
Texture: Surprisingly moist and tender. 
Ease: Super quick and easy. The sauce can even be made ahead of time.
Appearance: The combination of the pink steak and brilliant green sauce is mouthwatering.

Pros: Flavorful, quick, and easy.
Cons: None, except maybe garlic breath.
Would I make this again? Definitely. This would be perfect for both a weeknight dinner or serving to company.

Grilled Flank Steak with Spicy Parsley Sauce
Serves 4-6
From The New Best Recipe
 For grilling:

• 1 flank steak (about 2 1/2 pounds)
• salt & freshly ground black pepper (be generous!)

For sauce:

• 1 cup minced fresh parsley leaves
• 3 medium garlic cloves, minced
• 1 medium jalapeno, stemmed, seeded, and minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• salt & freshly ground black pepper

To preheat grill turn all burners on high, close the lid, and heat until very hot, about 15 minutes. Scrape the grate clean with a grill brush. Leave all burners on high.

Sprinkle both sides of the steak generously with salt and pepper. Grill the steak until well seared and dark brown on one side, 5-7 minutes with lid closed. Using tongs, flip the steak and grill until the interior of the meat when cut is slightly less done than you want it to be when you eat, 2-5 minutes more for rare or medium rare (depending on thickness of steak and heat of fire).

Transfer steak to a cutting board and cover loosely with foil to rest for 5 minutes.

While the steak is resting combine parsley, garlic, chile, olive oil, vinegar, salt, and pepper to taste in a small bowl (sauce can be made up to 3 days ahead of time and stored in the fridge).

Once rested, slice the steak thinly against the grain. Serve immediately with parsley sauce.