Here’s a technique called “dry brining” that’s easier and more effective than marinating. Tossing the sliced steak in the vinaigrette rather than using it as a marinade results in bolder flavour as well. I plated the steak on local spinach and topped it with my wife’s incredible sautéed mushrooms. Let me know how you serve it!
Time: 20 minutes (plus dry brining time)
1kg flank steak
18g kosher salt
120ml extra-virgin olive oil
40ml lemon juice
2 cloves garlic
0.5g chili flakes
0.5g dried basil
0.5g dried oregano
Sprinkle fifteen grams of the salt evenly on both sides of the steak, cover loosely and refrigerate for two hours to overnight.
Place the remaining three grams of salt and remaining ingredients in a mason jar and shake to mix.
Preheat a grill on high heat. Grill the steak for four minutes per side or until done to your preferred temperature.
Slice the steak thinly across the grain, toss with the vinaigrette and serve immediately.