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Beef

Romanian Garlic Steak (Fleica)

Skirt Steak

Romanians lunge for their steak knives at the sight of fleica, (Romanian Garlic Steak) and if you like garlic (and what Romanian doesn’t?), this steak gives you enough to ward off a legion of vampires. Possibly the most garlicky steak on Planet Barbecue!

You want to use a thin fibrous steak from the steer’s belly: the two most common options are skirt steak and flank steak. If you are using flank steak, score it in a crisscross pattern to tenderize it.

Romanian Garlic Steak


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Romanian Garlic Steak (Fleica)

Recipe Notes

  • Advance Prep: 1 to 4 hours for marinating the steak
  • Yield: Serves 4
  • Method: Direct grilling

Ingredients

  • 1-1/2 pounds skirt steak or fl ank steak
  • Coarse salt (kosher or sea) and cracked or freshly ground black pepper
  • 1 to 2 tablespoons sweet paprika
  • 6 to 8 cloves fresh garlic, minced fi ne as dust
  • 1/3 cup minced fresh flat-leaf parsley
  • 2 tablespoons vegetable oil
  • Romanian Pickled Peppers for serving

Recipe Steps

1: Arrange the steak in a nonreactive baking dish. If you are using flank steak, score both sides in a crosshatch pattern with a sharp knife (the cuts should be 1/8 inch deep and 1/4 inch apart). Generously season the meat on both sides with salt, pepper, and paprika. Sprinkle the garlic and all but 2 tablespoons of the parsley on both sides of the steak. Drizzle the oil over both sides of the steak and pat the spices and oil into the meat with your fingertips. Let the steak marinate in the refrigerator, covered, for 1 to 4 hours; the longer it marinates, the richer the flavor will be.

2: Set up the grill for direct grilling and preheat it to high.

3: When ready to cook, brush and oil the grill grate. Arrange the steak on the hot grate at a diagonal to the bars. Grill the steaks until cooked to taste, 3 to 5 minutes per side for medium for skirt steak, 1 to 2 minutes longer per side for flank steak. If desired, give the steak a quarter turn on each side after 1-1/2 minutes to create a handsome crosshatch of grill marks.

4: Transfer the steak to a platter or plates and sprinkle the remaining 2 tablespoons of parsley on top. Serve the steak with the pickled peppers, if desired.

Recipe Tips

Note: You must start with fresh whole cloves of garlic. Prechopped garlic or minced garlic in oil just won’t give you the right flavor.

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