Barbecue Flank Steak with Crunchy Garnish

Name: Barbecue Flank Steak with Crunchy Garnish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 flank steak (about 1 kg); 1 sprig rosemary, leaves removed and roughly chopped; 1 tbsp low-sodium tamari; Flaky salt; Freshly ground black pepper; Pickled radishes, for serving; Flat-leaf parsley leaves, for serving; 0.3333 cup extra virgin olive oil; 1 shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 garlic scape, thinly sliced; 2 red chilies, thinly sliced; 2 sprigs rosemary, stems removed; 0.25 cup finely chopped chives; 1 c. à soupe toasted sesame seeds; 1 tsp flaky sea salt; 2 slices sourdough bread; 1 tbsp extra virgin olive oil; 1 can (400g) white beans, drained; 1 red chili, finely chopped; 0.25 cup finely chopped flat-leaf parsley or chives; 2 tbsp extra virgin olive oil; Zest and juice of 1 lemon; Salt and pepper to taste

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Preparation 30 min Cooking 20 min Level Medium

Barbecue Flank Steak with Crunchy Garnish

A grilled flank steak topped with a crispy garlic, rosemary, and chili mix, served alongside a zesty white bean salad and sourdough croutons. A flavorful and friendly summer dish, perfect for hosting.

A perfect summer recipe!

Fully cooked on the barbecue, this dish highlights a beautiful flank steak enhanced with a crispy garlic, rosemary, and chili topping. Served with a zesty white bean salad and grilled sourdough croutons, this plate is indulgent, balanced, and inviting. Ideal for a simple yet impressive family dinner.

Why make this recipe?

Combines the tenderness of perfectly grilled flank steak with the freshness of a summer salad and the fragrant crunch of a homemade topping
It’s simple to prepare
Perfect for an outdoor meal
Will impress your guests with its contrasting textures and flavors

Barbecue Flank Steak with Crunchy Garnish

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Preparation 30 min Cooking 20 min Level Medium

To start things well

You use:

You cook for:

4 people

Preparation

1. Prepare the flank steak

Preheat the barbecue to high heat. Place the flank steak on a baking sheet or plate and season with flaky salt, pepper, chopped rosemary, and tamari. Let marinate at room temperature for 15–20 minutes, or refrigerate if marinating longer than 30 minutes.

2. Make the crispy garnish

In a small cast-iron pan suitable for the grill, heat olive oil over medium heat. Add the shallot, garlic, and garlic scape. Cook slowly until golden and crispy, about 8–10 minutes. At the 10-minute mark, add rosemary and cook for another 2 minutes until crispy. Remove from heat and pour over the sliced chilies in a bowl. Stir in the chives, sesame seeds, and flaky salt. Set aside.

3. Prepare the white bean salad

Grill the sourdough slices on the barbecue with a drizzle of olive oil. In a bowl, combine the drained white beans, chopped red chili, parsley, olive oil, lemon zest, and juice. Season with salt and pepper. Cut the grilled bread into small croutons and mix into the salad just before serving.

4. Grill the steak

Grill the flank steak for about 4–5 minutes per side for rare to medium-rare, depending on thickness. Use a thermometer to check doneness at the thickest point (145°F / 63°C for medium-rare). Let the steak rest off the heat for 5–10 minutes before slicing.

5. Assemble and serve

Spread the white bean salad over the base of a serving platter. Slice the flank steak against the grain and place over the salad. Drizzle with any resting juices. Top generously with the crispy garlic-chili topping, pickled radishes, and fresh parsley leaves.

Nutritional information per serving (1/4 of the recipe)