Recipe: Grilled Flank Steak With Cilantro-Scallion Purée

John Besh's spicy marinade takes grilled steak to the next level

Meet the grilled steak dish you're going to be making all summer: New Orleans chef John Besh puts flank steak in spicy marinade before hitting the grill only to be topped with a vibrant herb purée. It's a recipe that's as quick and easy as it is delicious.

You want a smooth purée to top this steak, but don't go crazy with the blender. The heat the blades give off will quickly turn your bright-green sauce into a lackluster army green. As soon the purée is smooth, don't blend for one more second.

To learn more, read "Pops Culture."

Recipe adapted from 'My Family Table,' by John Besh

Grilled Flank Steak With Cilantro-Scallion Purée
4.9 from 74 ratings
Perfect your grilling skills with this foolproof steak recipe served with a bright herb purée.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
  • For the Steak
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon sugar
  • ½ tablespoon crushed red pepper flakes
  • 1 teaspoon Espelette pepper
  • 2 garlic cloves, minced
  • One 1½-to-2-pound flank steak
  • Kosher salt and freshly ground black pepper, to taste
  • For the Cilantro-Scallion Purée
  • 1 cup cilantro leaves
  • ½ cup olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon Worcestershire sauce
  • 2 garlic cloves
  • 2 scallions, roughly chopped
  • Pinch ground cumin
Directions
  1. Marinate the steak: Light a grill. In a small bowl, whisk together all the steak ingredients, except for the meat, salt and pepper. Pour the marinade into a large sealable plastic bag with the flank steak. Seal and turn to fully coat the steak. Marinate for 15 minutes.
  2. Meanwhile, make the purée: In a blender, add all of the purée ingredients and blend just until the sauce comes together.
  3. Remove the steak from the marinade and season with salt and pepper. Grill until medium rare, 6 to 7 minutes per side. Transfer to a cutting board and let rest for 3 to 5 minutes, then thinly slice against the grain. Divide between plates and drizzle with the cilantro and scallion purée, then serve. *This article was originally published on 6/12/2016 by Tasting Table editors. The restaurant and chef are in no way affiliated with or endorsing the featured sponsor.
Nutrition
Calories per Serving 713
Total Fat 57.1 g
Saturated Fat 12.5 g
Trans Fat 0.0 g
Cholesterol 134.9 mg
Total Carbohydrates 6.5 g
Dietary Fiber 0.8 g
Total Sugars 3.7 g
Sodium 636.4 mg
Protein 42.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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