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

Units: 
Instructions
  1. Let the meat rest for 30 minutes at room temperature before cooking.
  2. Preheat the grill to medium-high.
  3. Pat the steak dry with a paper towel and rub with olive oil.
  4. Zest one of the lemons and set aside the zest. Slice the lemons in half.
  5. Slice the green onions in half, just above the white section. Reserve the green sections for this recipe and keep the white sections for future use (see Tip).
  6. When the grill is ready, place the meat over the hottest part of the grill and sear for 2 or 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 a little longer, until desired doneness is achieved (rare, medium rare, medium or well done). Remove the steak from the heat, season liberally on both sides with the coarse salt and set aside to rest.
  7. Place the lemons, face down, along with the green onion stalks on the grill. Grill the lemons and onions until charred — about 3 minutes for the lemons and 1 minute for the onions.
  8. Finely chop the charred green onions. In a small bowl, combine with the lemon zest, juice of the charred lemons, parsley, olive oil, fine sea salt and chili flakes.
  9. Finely slice the flank steak and top with the salsa verde.

Tip:
Thinly slice the white sections of the green onions before using them to prepare an omelet, a salad, or any recipe you like.
Ingredients

Units: 
Instructions
  1. Let the meat rest for 30 minutes at room temperature before cooking.
  2. Preheat the grill to medium-high.
  3. Pat the steak dry with a paper towel and rub with olive oil.
  4. Zest one of the lemons and set aside the zest. Slice the lemons in half.
  5. Slice the green onions in half, just above the white section. Reserve the green sections for this recipe and keep the white sections for future use (see Tip).
  6. When the grill is ready, place the meat over the hottest part of the grill and sear for 2 or 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 a little longer, until desired doneness is achieved (rare, medium rare, medium or well done). Remove the steak from the heat, season liberally on both sides with the coarse salt and set aside to rest.
  7. Place the lemons, face down, along with the green onion stalks on the grill. Grill the lemons and onions until charred — about 3 minutes for the lemons and 1 minute for the onions.
  8. Finely chop the charred green onions. In a small bowl, combine with the lemon zest, juice of the charred lemons, parsley, olive oil, fine sea salt and chili flakes.
  9. Finely slice the flank steak and top with the salsa verde.

Tip:
Thinly slice the white sections of the green onions before using them to prepare an omelet, a salad, or any recipe you like.

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