Quick and easy! Delicious with Chunky Tomato-Basil Vinaigrette. Recipe from The Best of Fine Cooking Fresh Spring 2008
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.
Notes
I use a grill pan on my stove to top to make this and it is delicious.
Serve with Chunky Tomato-Basil Vinaigrette