I love a good flank steak, which is why I drove out of my way this morning - with both kids in tow - to pick one up at Balducci's. Though it might seem obvious, I've learned through trial and error that it's very important to be selective about where you purchase this cut of meat. Let's just say there's a huge difference between one you'd buy at your local grocery store, and one you'd get at a reputable butcher. The one I made tonight was tender, juicy and full of flavor, and it was as simple as combining a few sprigs of rosemary from my garden with garlic and olive oil.
The nice thing about flank steak is that you can make the marinade in the morning, let the steak soak up its flavor all day, then come dinnertime all you have to do is fire up the grill. Be sure to cook it no further than medium-rare; flank steak is a very lean cut, so it can be a bit tough if over-cooked.
Serves 4
Ingredients
1/2 cup extra virgin olive oil
2 tablespoons fresh rosemary, roughly chopped
3-4 garlic cloves, roughly chopped
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 ½ lb flank steak, from reputable butcher
Directions
1. Make marinade by combining olive oil, rosemary, garlic, salt and pepper in blender. Blitz for a minute or two, until garlic and rosemary are pulverized.
2. Place flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour marinade over top and make sure both sides are well coated. Cover with saran wrap and refrigerate for at least 4 hours.
3. Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 4-6 minutes. Turn and cook for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 10 minutes. Slice very thin against the grain.
The nice thing about flank steak is that you can make the marinade in the morning, let the steak soak up its flavor all day, then come dinnertime all you have to do is fire up the grill. Be sure to cook it no further than medium-rare; flank steak is a very lean cut, so it can be a bit tough if over-cooked.
Serves 4
Ingredients
1/2 cup extra virgin olive oil
2 tablespoons fresh rosemary, roughly chopped
3-4 garlic cloves, roughly chopped
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 ½ lb flank steak, from reputable butcher
Directions
1. Make marinade by combining olive oil, rosemary, garlic, salt and pepper in blender. Blitz for a minute or two, until garlic and rosemary are pulverized.
2. Place flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour marinade over top and make sure both sides are well coated. Cover with saran wrap and refrigerate for at least 4 hours.
3. Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 4-6 minutes. Turn and cook for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 10 minutes. Slice very thin against the grain.
