Wednesday, March 16, 2011

Grilled Marinated Flank Steak

It may still technically be winter, but not for long! We fired up the grill on Sunday and made this delectable flank steak. Yum! I'd never made flank steak before, but I will surely be making it again! I got this recipe from the America's Test Kitchen magazine (given to me by my mother-in-law - thank you!) and therefore it is of course a no-fail recipe. The marinade took a couple minutes to prepare, then it just sits in the refrigerator for awhile, and then it literally took 10 minutes to cook. So easy! It had lots of flavor and made for some excellent steak fajitas with the leftovers! Yummy.

Grilled Marinated Flank Steak

1/4 c. olive oil
1 shallot, minced (about 3 T.)
6 garlic cloves, minced
2 T. minced fresh rosemary
1/4 tsp. salt
1/4 tsp. pepper
1 (1.5 lb.) flank steak, trimmed
Vegetable oil for cooking grate

Process the oil, shallot, garlic, rosemary, salt, and pepper together in a blender or food processor until smooth. Prick the steak with a fork about 20 times on each side, then rub both sides of the steak evenly with the paste. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Turn all the burners of your grill to high, cover and heat the grill until hot, about 15 minutes. Use a grill brush to scrape the grate clean. Lightly dip a wad of paper towels in oil. Holding the wad with tongs, wipe the cooking grate. Place the steak on the grill and cook covered (if using a gas grill) until the steak is well browned on both sides and thickest part registers 120-125 degrees on an instant-read thermometer (for medium-rare), 8-12 minutes, flipping the steak halfway through.

Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes. Slice the steak thin, against the grain and on the bias, and serve.

For Medium, cook until temp. registers 130-135; Medium-Well: 140-145; and Well-done: 150-155.
Source: America's Test Kitchen

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