Marinated Flank Steak (sonoma diet)

By BClover

Nutrition Facts

Servings Per Recipe 8
cal.(kcal)183,
Fat, total(g)11,
chol.(mg)34,
sat. fat(g)3,
carb.(g)1,
pro.(g)19,
sodium(mg)287,
Percent Daily Values are based on a 2,000 calorie diet

Makes: 8 servings
Prep 10 mins
Start to Finish 1 hr 35 mins

Ingredients

• 1 1 1/2 - 2 pound flank steak
• 1/4 cup chopped fresh rosemary or 1 tablespoon dried, crumbled
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried, crumbled
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons paprika
• 1 teaspoon coarse salt
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus additional for grill pan

Preparation

Step 1

Directions

1.
Trim fat from steak and place steak in a shallow dish. Stir together rosemary, marjoram, oregano, garlic, paprika, salt, and peppers in a small bowl. Stir in the oil until combined.

2.
Spoon herb mixture evenly over both sides of steak, rubbing in. Cover and marinate in the refrigerator 1 hour or up to 24 hours.

3.
Preheat grill pan over moderately high heat. Lightly coat pan with oil and place steak in pan. Grill, turning once, until a meat thermometer inserted into center of steak registers 125 degree F for medium rare, 10 to 12 minutes.

4.
Transfer to a cutting board. Cover and let stand 10 minutes before cutting, across the grain, into very thin slices. Makes 8 servings.