Flavourful and inexpensive flank steak meets the intensity of garlic sauce. It really doesn’t get much better than this. The paprika on top isn’t in the recipe, but it looks pretty so you should do the same.
Time: 20 minutes (plus marinating time)
Serves: 4
Ingredients:
For the steak:
200ml dry red wine
20g garlic – finely chopped
5g kosher salt
1g fresh ground black pepper
800g flank steak
For the garlic sauce:
20ml fresh lemon juice
10g garlic – chopped
3g kosher salt
50ml avocado oil
50ml olive oil
Preparation:
For the steak:
Combine the wine, garlic, salt and pepper. Place the steak and marinade in a zipper seal bag, removing as much air as possible. Refrigerate at least four hours or up to overnight.
Preheat a grill on high and grill the steak for four minutes per side. Remove from heat and let rest for five minutes
For the garlic sauce:
Place all ingredients in a container and blend with a stick blender or countertop model.
To serve:
Slice the steak thinly across the grain and serve topped with the garlic sauce.