Memorial Day weekend is the unofficial start of summer and that means it's time to grill.
Mike McCune recently visited Chef Jonathan Gilman at his restaurant Fields in Jericho. He shared his recipe for a grilled flank steak as we covered the basic do's and don'ts of grilling. Watch the video for more.
In a mixing bowl, combine all herbs, honey and salt. Stir gently with a fork. With a zester, zest the lemon into the bowl. Slice the lemon into quarters and squeeze the juice into the bowl before discarding the lemon. Using the same zester, finely mince the garlic into the mixing bowl. Stir in olive oil and mix thoroughly
This sauce can be used to both, marinate the steak, as well as serve as a sauce for the steak. Enjoy!