Sliced grilled steak topped with fresh herbs and a side of chimichurri sauce, served with grilled lemon halves on a white platter. A fork and knife are placed beside a clean plate and a linen napkin on a marble surface.
Main Sea Salt Recipes

Grilled Flank Steak with Charred Lemon and Green Onion Salsa Verde

This Argentine-inspired dish is a great reason to start up the grill. Traditionally, the meat is salted after cooking, which gives it a fresh pop of flavor to compliment the smoky aroma. Slice thin and serve family style with the salsa verde.
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Ingredients Instructions

Key Information

Dish Type

Main

Time

Prep: 7-10 minutes

Difficulty

medium

Serves

4-6

Ingredient List

Ingredients and measurements.

  • 2 pound flank steak
  • Olive oil
  • 3 lemons
  • 1 bunch green onions
  • 1 bunch flat leaf parsley, stems removed and finely chopped
  • 1 teaspoon red chili flakes
  • ¼ cup olive oil
  • 2 teaspoons fine sea salt
  • Morton® Coarse Sea Salt to taste

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Prepare the grill for medium high heat.

Step 2

Pat the steak dry with a paper towel and rub with olive oil.

Step 3

Zest one of the lemons and set aside the zest.

Step 4

Slice the lemons in half. Slice the green onions just above the white section, and reserve the white sections.

Step 5

When the grill is ready, place the meat over the hottest part of the grill and sear for 2 to 3 minutes per side to achieve a nice dark brown crust. When the meat is seared, move slightly off the direct high heat. Cover the steak with foil and cook for a few more minutes, until desired doneness is achieved.

Step 6

Remove the steak from the heat, season liberally on both sides with Morton ® Coarse Sea Salt and set aside to rest.

Step 7

Place the lemons cut side down along with the green onion stalks. Grill the lemons and onions until charred, about 1 minute for the onions, and 3 minutes for the lemons.

Step 8

Finely chop the charred green onions. In a bowl, combine with chili flakes, lemon zest, fine sea salt, juice of the charred lemons, and olive oil.

Step 9

Top the steak with the salsa verde or served as an accompaniment in a bowl.

Sliced grilled steak topped with fresh herbs and a side of chimichurri sauce, served with grilled lemon halves on a white platter. A fork and knife are placed beside a clean plate and a linen napkin on a marble surface.
Hand sprinkling salt on a perfectly cooked steak resting on a white serving platter, showcasing its juicy texture and grill marks.
Tips For Success

Tip:  Rest the meat for 30 minutes at room temperature prior to grilling.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
coarse-sea-salt

Sea Salt Coarse 17.6 oz

Coarse sea salt created by sea water that has been evaporated by the sun.   Our coarse sea salt is created by sea water that has been evaporated by the sun. The larger salt crystals add a crunch along with a burst of flavor to any food, making it a great option as a finishing salt on vegetables, roasted potatoes, fruit and chocolate desserts.

View Product
Morton Salt
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