Grilled Flank Steak with Gremolata

Got 10 minutes? That’s all you need to make this perfectly grilled flank steak and bright, flavorful gremolata. Here’s the recipe:

1. To make the gremolata: Peel and smash 2 garlic cloves and sprinkle with a pinch of salt. Work the garlic into a coarse paste by finely chopping and then scraping and smearing the minced cloves against the cutting board with the side of a knife. Coarsely chop 1 ½ cups loosely packed parsley leaves.

2. In a small bowl, stir together the garlic, parsley, ¼ cup extra virgin olive oil, 2 tsp lemon zest and 2 Tbsp lemon juice. Season with flake salt to taste.

3. Heat a grill or grill pan to high heat. Lightly brush 1 16-oz flank steak with olive oil and sprinkle generously with salt and black pepper.

4. Place the steak on the grill at a 45-degree angle to the grill grates. Grill for 2 ½ minutes uninterrupted, rotate the steak 90 degrees and grill for another 2 ½ minutes, gently pressing the steak for a better sear. Flip the steak over and grill, rotating halfway through, for about 5 minutes or until the internal temperature reaches 125 F.

5. Transfer to a cutting board, tent with aluminum foil and rest for 10 minutes. Slice the steak across the grain, transfer it and its juices to a serving platter and spoon the gremolata on top. Serve hot.