Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade

By á-27490

Ingredients

• 1 flank steak (or skirt steak)
• Marinade
• 1 shallot, roughly minced
• 6 garlic, roughly minced
• 6 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons kosher salt
• fresh black pepper

Details

Servings 4

Preparation

Step 1

1Marinade: 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).
2Poke about 20 holes in the steak with a fork and repeat on the other side.
3Sprinikle 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.
4Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
5With 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.
6Sear 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.
7Remove 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.
8Cut the steak across the grain.