From Chef & Food Stylist Kevin Do
Flank steak is one of my favorite cuts to grill. It’s lean, flavorful, and cooks fast over direct heat. When done right, you get a deep char on the outside and a juicy, tender center that slices beautifully against the grain. The herb relish pulls it all together inspired by chimichurri but brighter, more citrusy, and layered with fresh herbs and chili. It’s a perfect balance: smoky beef, sharp herbs, and acidity that keeps every bite fresh. Serve it with warm tortillas so everyone can make their own wraps right off the cutting board.
Serves: 3–4
Total Time: 45 minutes
Temp: High Heat
Ingredients
Steak
1½–2 lbs flank steak
2 tbsp neutral oil
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp chili flakes (optional)
Herb Relish
1 cup parsley, finely chopped
½ cup cilantro, finely chopped
¼ cup mint, finely chopped
3–4 cloves garlic, minced
1 small shallot, finely diced
1 red chili, thinly sliced (or to taste)
Juice of 1 lime
2 tbsp red wine vinegar
½ cup olive oil
1 tsp fish sauce
To Finish
Warm tortillas
Lime wedges
Pickled onions or quick pickles (optional)
Instructions
Steak
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Prep the steak: Pat dry and drizzle with oil. Season generously with salt, pepper, and chili flakes. Let rest at room temperature for 15–20 minutes.
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Heat the grill: Prepare a charcoal or gas grill for high heat. Make sure the grates are clean and lightly oiled.
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Grill: Place the steak directly over the hottest part of the grill. Cook for 4–5 minutes per side for medium-rare, or longer depending on thickness.
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Rest: Remove and let rest for 10 minutes before slicing thinly against the grain.
Herb Relish
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Combine herbs: In a bowl, mix parsley, cilantro, mint, garlic, shallot, and chili.
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Build the sauce: Add lime juice, vinegar, and fish sauce if using. Slowly stir in olive oil until it forms a loose, glossy mixture.
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Adjust: Taste and season with salt or extra lime as needed. It should be bright, punchy, and slightly acidic.
You can make the herb relish a few hours ahead — the flavors deepen as it sits. For extra depth, add a touch of grilled scallion or roasted garlic to the mix. If you like heat, use a blend of fresh and pickled chilies for contrast. If you can’t find flank steak, skirt steak is slightly richer with deeper flavor and cooks very quickly. Flat iron steak is tender and marbled, perfect for slicing thin. Hanger steak is juicy and full-flavored, slightly thicker, so increase your cook time to achieve medium-rare.