Skip to main content
Epicurious
Cookbooks

Fleica

If you think Eastern European cuisine is boring, this will change your mind. It’s probably the most famous dish from Romania and something that may become a part of your summer grilling repertoire. Flank steak is classic for this, but I like it best with sirloin or ribeye. Omit the butter if you’re feeling health-conscious, but it adds a wonderful richness. Garnish with the parsley and serve.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

3 or 4 garlic cloves, peeled
Juice of 2 lemons
1/2 teaspoon salt
Freshly ground black pepper to taste
One 2- to 3-pound flank steak or 4 sirloin (New York) strip or ribeye steaks or an equivalent amount of skirt steak
3 tablespoons butter, melted
1/4 cup chopped fresh parsley leaves

Preparation

  1. Step 1

    If you have a mortar and pestle, pound the garlic with the lemon juice and salt until a paste is formed. Otherwise, mince the garlic finely and stir it with the salt into the lemon juice. Use the back of a wooden spoon to smash the garlic as much as you can. Press the pepper into the steak and then spread the garlic mixture evenly on both sides. Let the steak marinate for an hour at room temperature.

    Step 2

    Meanwhile, start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack about 4 inches from the heat source. When ready to cook, brush the melted butter onto the steak and then place on the grill. Continue to baste with any remaining butter while the steak is cooking, about 4 minutes per side for medium-rare. Garnish with the parsley and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsRomanianEastern EuropeanEuropeanSteakBeefMeatMainDinnerNut FreeGluten Free5 Ingredients or FewerGrillingCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.