Name: Mediterranean-Style Flank Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 Tbs extra-virgin olive oil; 2 medium garlic cloves (minced); 2 Tbs fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix) (chopped); 1 Tbs kosher salt; 1 Tbs ground black pepper; 1½-2 lb flank steak (trimmed); Chunky Tomato-Basil Vinaigrette

Recipe from: Steve Johnson

Quick and easy! Delicious with Chunky Tomato-Basil Vinaigrette. Recipe from The Best of Fine Cooking Fresh Spring 2008

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4 people

Calories 240 kcal

Ingredients

2 Tbs extra-virgin olive oil
2 medium garlic cloves minced
2 Tbs fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix) chopped
1 Tbs kosher salt
1 Tbs ground black pepper
1½-2 lb flank steak trimmed
Chunky Tomato-Basil Vinaigrette

Instructions

In a small bowl, mix the oil, garlic, herbs, salt, and pepper. Rub all over the steak and let sit for about 20 minutes at room temperature.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill until medium rare, 12-15 minutes, turning the steak every 3-4 minutes to ensure even cooking. The thickest part of the steak will register 135°F – 140°F on an instant-read thermometer.
Transfer the steak to a cutting board and let it rest for 3-5 minutes. Slice and spoon on the vinaigrette and serve.