Flank steak with orange gremolata
6 servings
50 minutes
Flank steak with orange gremolata is a harmonious blend of juicy, flavorful meat and refreshing citrus notes. Flank steak, known for its rich texture, is marinated in a balsamic vinegar and olive oil mixture, gaining a deep, savory flavor. Orange gremolata—a traditional Italian sauce—adds freshness and a slight tang to the dish, complementing the meat with an exquisite touch. Golden-brown sautéed onions add sweetness while parsley and garlic enrich the flavor with green and spicy undertones. This dish is perfect for family dinners or festive meals when served with simple sides like potatoes or grilled vegetables.
1
In a large bowl, whisk vinegar with olive oil, add salt and pepper to taste. Marinate the steak and sliced onions in the mixture for fifteen minutes.
- Balsamic vinegar: 1.5 tablespoon
- Olive oil: 60 ml
- Flank steak: 1.2 kg
- Red onion: 4 heads
2
Prepare the gremolata. In a small bowl, mix finely chopped garlic and parsley with orange zest.
- Garlic: 1 clove
- Parsley: 50 g
- Orange zest: 0.5 teaspoon
3
Heat the pan on high heat and fry the steak for five minutes on each side - it will be medium rare. Transfer it to a cutting board and let it rest for ten minutes.
- Flank steak: 1.2 kg
4
Remove the onion from the marinade, let the excess liquid drain. Sauté in the same pan where the steak was cooked until golden brown — this will take about five minutes.
- Red onion: 4 heads
5
Cut the steak into small pieces against the meat fibers, garnish with onion, and brush with gremolata.
- Flank steak: 1.2 kg
- Red onion: 4 heads
- Parsley: 50 g
- Garlic: 1 clove
- Orange zest: 0.5 teaspoon