Fire up the grill for a steak and wine pairing by our Wente Vineyards Chef Kevin O'Conner. A simple recipe with flavorful ingredients is the perfect way to start or share a meal with family and friends. Flank steak is a great protein to feature on Father's Day, 4th of July, summer barbecues, or Labor Day weekend.
1 flank steak (about 1 ½ lbs)
1 red onion
¼ cup robust extra virgin olive oil, plus a few drizzles
1 cup of pitted Castelvetrano olives (or green olives)
½ cup loose Italian parsley leaves
½ cup loose mint leaves
1 tablespoon red wine vinegar
1. Heat the grill to medium-high and take the flank steak out to bring it to room temp. Cut the red onion into quarters, keeping both the tip and the base intact. This will help hold the onion together while you grill it. Toss the onion in a light drizzle of olive oil and a pinch of salt. Season both sides of the steak heavily with salt and place both the steak and onion wedges onto the grill.
2. Grill the steak to your desired temperature before removing and resting. Grill the onions on all sides until nearly charred. Don’t be afraid to get some serious color on the cut sides of the onion. Remove the onions from the grill, place them into a bowl, and wrap firmly with plastic wrap. Let the onions steam for 5 minutes.
3. Put the pitted olives in a medium mixing bowl and crush them up with your fingers. Next, add the parsley and mint, lightly tearing the leaves as they go into the bowl. Stir in the ¼ cup of olive oil and red wine vinegar. Disconnect the onion shells from each other by trimming the base and discarding the skins. Toss the separated onion “shells” into the bowl.
4. Slice the flank steak thinly and layer across a plate. Complete the dish by spooning the olive and herb mixture over and around the beef. Finish with a final top seasoning with flakey salt.