2 tspblack pepper, freshly ground
2 tspground allspice
1 1⁄4 tsptable salt, divided
1 tspsugar
30 oz uncooked lean flank steak
1 clove(s)garlic clove(s), minced
2 Tbspfresh lemon juice
1 Tbsplemon zest
1⁄4 tspground nutmeg
5 Tbspfresh parsley, flat leaf, leaves well chopped (10 large sprigs)
2 Tbspfresh marjoram, leaves well chopped (6 large sprigs)
7 tspextra virgin olive oil, divided
In a small bowl, mix together pepper, allspice, 1 tsp salt and sugar; sprinkle over both sides of steak, patting it down so it sticks. Place steak on a plate; cover with plastic wrap.
Combine garlic, lemon zest and juice, remaining 1/4 tsp salt, nutmeg, parsley, marjoram and 2 Tbsp oil in a small bowl; let rest, unrefrigerated, to allow flavors to blend.
Set up a large stovetop grill plate over high heat (or if you don’t have a grill plate, use a cast iron skillet); allow grill to get really hot. Rub remaining 1 tsp oil on steak; place steak on grill and let sear without moving, 3-4 minutes. Flip steak, reduce heat to medium and cook to desired degree of doneness.* Remove steak to a cutting board with tongs; let rest, tented with aluminum foil, for 5 minutes.
Slice steak thinly against grain; arrange on a warmed serving platter and spoon salsa down middle of steak.
Serving size: 3 oz steak and 3/4 Tbsp salsa
You can prep the steak the day before and refrigerate it, if you like, but take it from the refrigerator about 20 minutes before cooking so it can lose some of its chill. *Ideally you’re aiming for rare to medium rare (and remember that the meat will continue to cook after you pull it from the grill). Touch the center of the steak. If it’s very soft and doesn’t spring back, it’s too rare. If it’s soft with a little resistance, it’s just about medium rare. If you prefer medium, it’s ready when the center springs back but isn’t super firm.