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Flank Steak with Scallion Sauce

Updated on March 3, 2015

An amazingly delicious and unusual dish, I first found this awesome recipe in a Week magazine. I discarded the accompanying seared spring onions after trying them once (they tasted like charred green onions, which I've always believed were just accessories not side dishes). The meat, however, is amazing, and although I was skeptical of the scallion sauce, it ended up complimenting the meat beautifully.

Although this looks like a complicated recipe at first, it is not as hard as it seems, and the presentation is impressive, not to mention the amazing taste.


For Steak:

2 lb flat iron steak

4 cloves garlic, sliced

3 springs rosemary

3 tablespoons Spanish paprika

1/4 cup extra virgin olive oil

For Scallion Sauce:

2 garlic cloves, roughly chopped

1 lemon, zested

1 bunch green onions

1 cup extra-virgin olive oil

1/4 cup flat-leaf parsley, chopped

Lemon juice, to taste

Salt, to taste

Notes on this recipe


Any kind of skirt or flank steak can be used for this recipe. I normally use a flat iron steak because I think it gives the best results. The main concern is that the steak isn't too thick or it won't cook properly. You want no more than an inch thick.

Your steak will marinade for several hours before cooking, so making sure you give yourself enough time when you start the dish. Because you will need to press herbs into the meat, a plastic bag is not recommended as a marinating container. You will want a shallow flat dish that the steak can fit into comfortably. While you can cover your marinating steaks in plastic wrap, it is better to use a dish with a cover. A large storage dish wonderfully for steaks.


The original recipe calls for 5/6ths of a cup of oil (1/3 cup extra virgin olive oil and 1/2 cup canola oil). I prefer using just extra virgin olive oil because I think it gives it a better taste. When you are measuring, you can either measure slightly less than a cup or measure twice (1/3 then 1/2), either will work. An exact measurement here isn't imperative, but getting close is important.

If you don't have extra virgin olive oil at home, you should definitely pick some up. Plain old olive oil will not give the same same taste as extra virgin.The below brand is high quality for not any more than you'd pay for similar bottles at your local grocery.


The lemon will be zested, or the rind scraped off, for this recipe. If you don't have a zester, a cheese grater with small teeth will work just as well. Scrap the lemon across the grater or zester over a plate to catch the rind/zest. Zest until the entire surface of the lemon looked scraped, but not so much you are zesting the thicker white part. Make sure no zest is stuck to the grater. Then you can add the zest into your scallion sauce directly from the plate.

You can also slice the lemon and add the fresh squeezed lemon juice to the sauce when the recipe calls for juice.

Although you can use the small teeth on a cheese grater, zesters work better when grating the rind on fruits. They are also relatively inexpensive, so there's no excuse not to have one in your kitchen if you do a lot of cooking

Scallion Sauce

Although the sauce is easy to make, it does require a food processor to pull off well. The oil is added slowly as the rest of the ingredients are blending in the processor.

Also, be sure to blanch the onions before you chop them. Blanching is easy, though it does require some quick change ups. You need a pot of boiling water and a bowl of iced water. The scallions go in the boiling water for about 30 seconds (they will turn bright green) and then they are quickly pulled out and plunged into the ice water to stop their cooking. I normally use tongues to grab them all at once. Down be daunted though if you have never blanched before. Just make sure you have everything set up before you put scallions in the boiling water.

In order to create a good scallion sauce, a food processor is necessary. They are also great for quickly chopping and mincing vegetables, making fresh bread crumbs, and a plethora of other cooking tasks. If you cook at all regularly, it is in your best interest to invest in a food processor.


For the Scallion Sauce

1. Trim whites off of scallions and blanch greens. To blanch, boil water in a medium saucepan. Once water has come to a rolling boil, place scallions in water for 30 seconds. Immediately remove to a bowl of ice water to stop the cooking process. Remove from water and pat dry with paper towel.

2. Roughly chop scallions and place in food processor. Add the parsley, lemon zest, and chopped garlic. With food processor turned on, slowly add the oil to mix. Add lemon juice and salt to taste.

3. Set aside.

For the Steak


1. Mix paprika and olive oil in large dish.

2. Slice steak in thirds and place in dish, coating both sides of steak.

3. Slice garlic cloves and press gently into steak. Press a spring of rosemary into each section of steak.

4. Cover and marinate in fridge 3 hours to overnight.


1. Place oil in skillet and heat on medium high.

2. Add steaks and cook 8-10 minutes, turning once.

3. Remove steak to plate or cutting board and let rest 5 minutes. Then slice each section into 3-4 strips.

To Serve

1. Spoon sauce onto plate. Top with the sliced meat and serve.

Talk about tasty dishes

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