Grilled Flank Steak with Garlic-Rosemary-Shallot Marinade
Serves 4-6. Time: 1 hour, plus 1 hour marinatingEFDF
Ingredients
6 tbsp olive oil
6 medium garlic cloves, minced (about 2 tbsp)
1 medium shallot, minced (about 3 tbsp)
2 tbsp minced fresh rosemary
1 flank steak (about 2 lbs)
2 tsp kosher salt
1/4 tsp black pepper
Directions
Puree all marinade ingredients in a blender until smooth, scraping down as needed.
Place steak on rimmed baking sheet or in shallow baking dish. Using a dinner fork, prick the steak about 20 times on each side. Rub both sides of the steak evenly with salt, then with marinade paste. Cover with plastic wrap and refrigerate at least 1 hour and up to 24.
Heat gas grill to high.
Using paper towels, wipe the marinade off the steak. Season both sides of the steak with pepper. Grill until well browned on first side, 4 to 6 minutes. Flip, and cook until second side is well browned, another 3 to 4 minutes. Check if the steak is done to medium rare - if not, cook an additional 1-2 minutes. Do not overcook, as steak will continue to cook while it rests.
Transfer steak to clean cutting board and tent loosely with foil. Let rest 5 to 10 minutes. Carve the steak into 1/4” slices against the grain and serve.
Notes
Flank steaks smaller than 2 pounds can be used, but adjust down the amount of salt and pepper accordingly.