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Grilled Flank Steak with Feta and Sriracha Crema

Author: Seriously Delish by Jessica Merchant



  • ½ cup plain Greek yogurt
  • 3 tbs buttermilk (don’t forget to shake the carton first!)
  • 2-3 tsp sriracha


  • 1 ½ lbs flank steak, about 1 inch thick
  • cup low-sodium soy sauce
  • ¼ cup dry sherry
  • 2 tbs olive oil
  • 2 tbs light brown sugar
  • 3 garlic cloves, smashed and peeled
  • A small knob of fresh ginger, sliced (no need to peel it)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 oz crumbled feta
  • 1 pint grape or cherry tomatoes, quartered or halved
  • 4 scallions, thinly sliced



  • To make the crema, whisk together the yogurt, buttermilk, and sriracha. Taste and add more hot sauce if desired. Refrigerate until ready to serve.


  • Add the steak to a large, resealable plastic bag, or a 9x13” baking dish. Whisk together the soy sauce, sherry, olive oil, and brown sugar. Add the smashed garlic pieces and the slices of ginger. Pour the marinade over the steak and turn to coat. Stick the steak in the refrigerator and let marinate for 2 to 24 hours (I always like around 4 hours). If you’re using a plastic bag, set it in a mixing bowl. It probably won’t leak, but if it does and you didn’t put it in a bowl, well… yeah.
  • Preheat your outdoor or indoor grill pan to its highest heat setting. Let it get good and screaming hot. Remove the steak from the marinade and let the excess drip off. Discard the liquid and solids in the bag or baking dish. Season the steak with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Use a meat thermometer to be 100% sure. If you like it more well done, you’re on your own.
  • Once the steak is done, remove it to a cutting board, tint it with aluminum foil, and let rest for 10 minutes. Slice the steak against the grain into thin strips. Neatly layer it onto a platter and liberally drizzle that crema all over it. Garnish with crumbled feta, tomatoes, and a scattering of scallions. Enjoy!


Recipe is slightly tweaked from Seriously Delish by Jessica Merchant (I never chop garlic and ginger when they are used solely for marinades, and I added a tad more sriracha than called for). This recipe is pretty straightforward, your only real concern here is the doneness of the steak. Personally, I find flank steak to be not the most forgiving cut of the cow, so I think it’s worth it to be really paranoid and not walk away during cooking. Use a meat thermometer to be sure. If the idea of combining feta cheese and sriracha on the same plate weirds you out, perish the thought. It’s quite the happy odd coupling! We should be doing this more.