Flavorful grilled steak gremolata is simple to prepare and it’s so good, you’ll feel like you’ve walked into an Italian trattoria. This delicious steak dinner will be your summer go-to! But, you can also make it in a cast iron pan on the stove or under the broiler.
We do quite a bit of grilling when the weather is warm (and coopering – it is the rainy season after all).
This steak with gremolata sauce is our new summer favorite. I use thinner flap meat steaks for this recipe and they cook in about 10 minutes.
Steak lovers should also check out my grilled espresso bourbon steak & sweet potatoes.
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How to grill flap steak
Flap meat, also sold as sirloin bavette steak, is commonly used for fajita meat or carne asada.
Before you season the meat or put your steak on the grill, you’ll want to make sure that you pat steaks dry when you remove them from the package.
The grilling time for gremolata steak will depend on your personal preference for doneness. Anywhere from 8 – 10 minutes total or 4 to 5 minutes per side. If your cut of meat is less than an inch thick, you can reduce that time down to 3 – 4 minutes per side.
This cut of meat is often sold as one long piece, especially at the big box store (I’m looking at you, Costco). In the grocery store or at the butcher, you may find it broken down into smaller steak sizes.
How to remove silver skin from steak
If you buy a whole piece of meat, the underside of the steak will have tough silver skin that should be removed before cooking. I use my boning knife to get rid of this connective tissue. To do this, slide the tip of the knife between the silver skin and the meat.
Carefully work the knife along the skin skin, gliding the knife back and forth along the meat and pulling the silver skin away at the same time. It takes a little practice, but the more you do it the easier it gets. You can also ask the butcher to do this for you.
Once you have the beef trimmed, you will likely notice that one end is thinner than the other. Cut it where the thickness begins to change.
When cooking your steaks, you can remove the thinner piece from the grill to keep it from overcooking, while allowing the thicker half to cook a bit longer.
Gremolata sauce for steak
Grilled flap meat topped with a gremolata recipe for steak makes a delicious warm weather dinner. This quick and easy, 3 ingredient sauce complements the grilled meat perfectly.
This simple, versatile condiment adds flavor to so many things. Spoon a bit over grilled fish or serve it with sautéed broccolini. I also like to swirl a bit into soups to brighten up their flavor just before serving.
Gremolata vs chimichurri
There are a few key differences in these two sauces. Gremolata contains 3 ingredients: parley, lemon and garlic. Chimichurri contains vinegar, chili flakes and often, oregano or cilantro in addition to the parsley.
How to make gremolata steak
Preheat the grill to 450°F – 500°F / 232° – 260°C. While the grill is heating, chop up ingredients for gremolata, or combine them in a small food processor and blend into a sauce. Pour gremolata into a covered container and set aside.
Season steaks with salt, pepper and garlic powder. Grill for 4 to 6 minutes per side for a medium rare/medium steak. Remember to pull thinner piece off of grill, if needed.
Want to make sure your steak is done to perfection? This is the meat thermometer that I have and recommend. You can be very precise with it, which is what I really like.
When cutting the steak, always cut it against the grain. You’ll notice that the grain, or the muscle fibers, run in a certain direction. You want to cut across them, not with them.
This breaks up the long muscle fibers and makes the steak less chewy. Use good, sharp steak knives to make clean cuts instead of sawing at the meat.
Spoon the garlicky gremolata over the warm, sliced steak and serve!
• If making this steak on the stovetop in a cast iron pan, heat the pan over high heat for at least 5 minutes. You want the pan screaming hot. Wet the tips of your fingers and flick a few beads of water into the pan. If they dance around and sizzle like crazy, you’re ready. Cook the steaks for 3 – 4 minutes per side, then rest on rack.
• To broil this steak, place under the broiler for 4 – 6 minutes per side, then rest meat on rack.
For a special treat, serve it with crispy fries, like the ones in this vegetarian poutine recipe. And because you always need a cold, frosty beverage, try this delicious mango daiquiri recipe with dinner.
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- 2 lbs. flap meat steak
- 2 tsp. kosher salt
- 1 tsp. cracked pepper
- 1 tsp. garlic powder
- Preheat grill to 450°F - 500°f / 232°C - 260°C.
- While grill is heating up, make gremolata. Either chop ingredients by hand, or put in small food processor and blend into a sauce. Set aside.
- Pat steak dry, then trim connective tissue (silver skin) if needed. Season with salt, pepper and garlic powder.
- Grill for 4 - 6 minutes per side, maintaining the temp of the grill. (Keep lid closed to prevent grill from cooling down too much or adjust flame)
- Remove steak from grill and place on cooling rack set inside of a baking sheet to rest for 10 minutes.
- Slice across the grain into thin strips and spoon gremolata over warm steak before serving.
Steak temps: 130° - 135°F for medium rare, 136° - 145°F for medium and 146° - 155° for medium well.
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Serving Size:6 ounces
Amount Per Serving: Calories: 607Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 166mgSodium: 657mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 66g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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