Grilled Flank Steak

By tulawdog

Ingredients

• 3 * 3 lb flank steaks
• 1/3 * 1/3 cup white-wine vinegar
• 3/4 * 3/4 cup olive oil
• 1 1/2 * 1 1/2 tablespoons minced fresh rosemary
• 3 * 3 garlic cloves, minced
• 2 * 2 teaspoons salt
• 1 * 1 teaspoon black pepper

Details

Servings 8

Preparation

Step 1

Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Cooks' Notes: • Since flank steak is thicker on one end, the thin end will be cooked medium. • Steaks may also be grilled in a well-seasoned ridged grill pan. Cut them into piece to fit the pan and cook about 10 minutes, turning once.