Cumin-Grilled Flank Steak With Herby Yogurt Sauce
4
- Prep Time30 min
- Total Time1 h 30 min
- Makes4-6 servings
Recipes and text by Christine Flynn; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
This showstopper of a main course from cookbook author Christine Flynn—steak layered over an herby yogurt sauce and topped with a simple salad of fresh herbs—is incredibly simple to pull together.
Marinade
½ medium red onion, thinly sliced
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
2 tbsp white vinegar
1 tbsp honey
1 tbsp whole cumin seeds, toasted and ground
2 tsp kosher salt, plus more for seasoning
1 tsp paprika
1 tsp red chili powder
1 tsp black pepper, plus more for seasoning
1 kg flank steak, trimmed of any extra fat or silver skin
Yogurt Sauce
½ cucumber, seeds removed and roughly chopped
1 garlic clove, smashed
1 green onion, roughly chopped
¼ cup fresh dill
¼ cup fresh cilantro
¼ cup fresh basil
2 tbsp extra-virgin olive oil
1 tbsp white vinegar
1 tsp honey
Pinch of salt
¾ cup full-fat Greek yogurt or labneh
Herb Salad
¼ cup chopped fresh dill
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
1 green onion, thinly sliced
1 small green chili, thinly sliced
½ medium lime, juiced
1 tbsp extra-virgin olive oil
Pinch of salt
Instructions
Marinade: Whisk red onion and 4 smashed garlic cloves with ¼ cup oil, 2 tbsp vinegar, 1 tbsp honey, cumin, kosher salt, paprika, chili powder and pepper in a medium bowl. Add steak and coat with marinade on both sides. Let sit for at least 1 hr, or refrigerate overnight.
Sauce: Blitz cucumber with smashed garlic clove, chopped green onion, ¼ cup dill, ¼ cup cilantro, basil, 2 tbsp oil, vinegar, 1 tsp honey and salt in a blender until smooth. Transfer to a bowl, then whisk in yogurt. Refrigerate.
Preheat grill to high. Oil grill.
Remove steak from marinade. Discard marinade. Season steak with salt and pepper, then place on grill. Barbecue 4 to 5 min per side, or until a thermometer registers about 130 to 135F for medium rare. Transfer to a cutting board and let rest for 5 to 10 min.
Salad: Meanwhile, combine ¼ cup dill, ¼ cup cilantro and mint with sliced green onion, chili, lime juice, 1 tbsp oil and pinch of salt in a medium bowl. Toss to coat.
Slice steak against the grain with a sharp knife. Spread yogurt sauce over a platter, and arrange steak slices overtop. Garnish with herb salad.
