serves 6
1 cup olive oil
1/2 cup fresh lemon juice
4 teaspoons kosher salt, divided
1 teaspoon crushed red pepper
1 cup chopped fresh parsley
1 cup chopped fresh basil
6 cloves garlic, sliced
1 (2 1/2-pound) flank steak
1 teaspoon ground black pepper
Sliced zucchini
Sliced red onion
Cherry tomatoes
Garnish: fresh parsley, fresh basil, crushed red pepper
In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve 1/2 cup marinade.
Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
Remove steak from bag; discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with black pepper and remaining 2 teaspoons salt.
Preheat grill to medium-high heat (350° to 400°).
Grill steak over direct heat, covered with grill lid, turning occasionally, until an instant-read thermometer inserted in thickest portion registers 160°, about 8 minutes per side, or to desired degree of doneness. Remove from grill, and let stand for at least 5 minutes.
Grill zucchini, onion, and tomatoes over direct heat until grill marks form, about 5 minutes. (Use skewers, if desired.)
Thinly slice steak across the grain. Drizzle with reserved 1/2 cup marinade. Serve with zucchini, onion, and tomato. Garnish with parsley, basil, and red pepper, if desired.