For the most tender slices, cut flank steak against the grain, at a slight angle. This recipe calls for cooking two steaks, so you should have about one pound left over to incorporate into the salad or fajitas on the following page.

　　

Ingredients

serves 4

　　2 flank steaks (1 1/2 pounds each)

　　Coarse salt and freshly ground pepper

　　1/4 cup plus 1 tablespoon olive oil

　　2 garlic cloves

　　1 bunch fresh flat-leaf parsley, leaves picked from stems (about 4 cups)

　　3 tablespoons fresh oregano leaves

　　3 tablespoons white-wine vinegar

　　1/8 teaspoon crushed red-pepper flakes

　　2 tablespoons water

　　

Step 1

Pat-dry steaks with paper towels. Generously season on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook one steak 5 to 8 minutes per side, turning once, for medium-rare. Transfer to a cutting board; let rest, covered loosely with aluminum foil. Repeat with remaining steak.

　　

Step 2

While steaks rest, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, red-pepper flakes, remaining 1/4 cup oil, and the water. Pulse until herbs are finely chopped; season with salt.

　　

Step 3

Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.

　　

Storing Leftovers

Step 4

Let steak cool to room temperature before covering tightly and refrigerating up to 2 days. Thinly slice when ready to use.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.