Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in Cook Illustrated. Makes a wonderful, tender flank steak Ingredients:
1 flank steak (or skirt steak) |
1 shallot, roughly minced |
6 garlic, roughly minced |
6 tablespoons olive oil |
2 tablespoons fresh rosemary, chopped |
2 teaspoons kosher salt |
fresh black pepper |
Directions:
1. Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
2. Poke about 20 holes in the steak with a fork and repeat on the other side.
3. Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
4. Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
5. With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
6. Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
7. Remove from the grill while still pink - cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
8. Cut the steak across the grain.
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