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Flank steak with dijon caper board sauce
This technique not only helps impart more of the marinade but also allows the heat to reach the meat more evenly so it can develop a dark, rich crust. Serve this with a beautiful briny and tangy board sauce made of Dijon mustard, capers, and herbs.
YIELDS
4
TO
6
Ingredients
- 2 pounds flank steak, scored 1/4 inch deep on both sides in cross-hatch pattern
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon finely chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons capers, drained and minced
- 2 tablespoons dijon mustard
- 1 tablespoon red onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
Directions
- At least four hours prior to cooking, or up to 24 hours, combine the steak, oil, vinegar, garlic, parsley, salt, and black pepper in a ziplock bag and toss to combine. Allow the steak to marinate in the refrigerator—the longer the better—turning the bag over a few times during the process.
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 500° to 550°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to high [500° to 550°F] on one side.)
- Remove the steak from the marinade, shaking off any excess, and discard the marinade. Place the steak over direct heat and grill, undisturbed, for six to eight minutes per side, until a meat thermometer reads 135°F for medium rare plus. Remove the steak from the grill, tent with foil, and rest for 15 minutes.
- Meanwhile, make the board sauce. In a medium bowl, combine the capers, garlic, mustard, onion, parsley, tarragon, red pepper, salt, and black pepper. Stir to combine. On a cutting board, liberally line the sauce in a linear direction on the board to cover, about the length of the steak.
- Add the steak over the sauce on the board. Using a sharp knife, thinly cut the steak on the bias. Toss the sliced steak and its juices together with the board sauce until combined. Serve and enjoy!
