Recipe courtesy of Kevin Gillespie
Print
Total:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup chopped fresh parsley
  • 1/3 cup thinly sliced fresh chives
  • 1/4 cup chopped fresh tarragon
  • 1 teaspoon lemon zest
  • 1 (1 1/4-pound) flat iron steak
  • Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

In a large zip top bag, combine the oil, parsley, chives, tarragon and lemon zest and massage to blend. Place the steak in the bag and massage the marinade into the steak. Zip closed and marinate, refrigerated, for 2 hours. Preheat a grill to medium-high. Remove the steak from the marinade and wipe any excess off with a paper towel. Sprinkle both sides of the steak with salt and pepper. Place on the grill and cook for 5 minutes, flip and cook until medium rare, about 150 degrees F, 5 minutes more. Remove from the grill and allow to rest for 5 minutes. To serve, slice in thin strips across the grain of the meat.

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