Ingredients:

  • 2 lbs flank steak
  • 1 bunch fresh flat-leaf parsley, finely chopped (approx. 2 cups)
  • 6 cloves fresh garlic, minced into a paste
  • 1 small shallot, finely diced
  • 0.25 cup red wine vinegar
  • 0.5 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper

Instructions:

  1. Finely chop the fresh parsley, garlic, and shallot by hand to achieve a rustic texture.
  2. In a medium glass bowl, combine the chopped parsley, garlic paste, and diced shallot.
  3. Add dry seasonings. Stir in the 1 tsp dried oregano, 0.5 tsp red pepper flakes, and 0.5 tsp black pepper.
  4. Whisk in the red wine vinegar, lemon juice, whisking until the salt is fully dissolved.
  5. Emulsify the oil. Slowly stream in the 0.5 cup extra virgin olive oil while whisking constantly until the mixture looks glossy and unified.
  6. Prepare the meat. Pat the 2 lbs flank steak dry with paper towels.
  7. Combine and coat. Place the steak in a large freezer bag and pour in the mixture, squeezing out as much air as possible.
  8. Time the soak. Let the meat rest in the fridge for at least 2 hours, or up to 4 hours, until the fibers feel slightly softened to the touch.