- 1 1/2 pounds flatiron steak
- 3 tablespoons olive oil, divided, plus more
- Kosher salt, freshly ground pepper
- 2 cups fresh flat-leaf parsley leaves
- 2 ounces Parmesan, shaved
- 1 tablespoon fresh lemon juice
- Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
- Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.