Grilled Flank Steak with Cilantro-Scallion Purée

John Besh's spicy marinade takes grilled steak to the next level
72 Ratings
100% would make again
Flank Steak
Photo: Katie B. Foster

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."

Grilled Flank Steak with Cilantro-Scallion Purée

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

Yield: 4 servings

Prep Time: 15 minutes, plus marinating and resting time

Cook Time: 15 minutes

Total Time: 30 minutes, plus marinating and resting time


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


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.

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