GARLIC AND HERB MARINATED FLANK STEAK

Garlic and Herb Marinated Flank Steak image

Provided by Marilena Leavitt

Time 20m

Yield 4-6

Number Of Ingredients 9

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8 med. garlic cloves, minced
½ tsp. sea salt
½ tsp. red pepper flakes
¼ tsp. ground pepper
1 TBSP. lemon zest
3 TBSP. lemon juice, freshly squeezed
5 TBSP. olive oil
¼ cup fresh parley, chopped
1½ lbs. flank steak, trimmed well

Steps:

Prepare the marinade. On a cutting board mince the garlic cloves and sprinkle the salt over them. With a flexible knife, mash them together to make a paste. Scrape the paste off the board and place it in a small glass or ceramic bowl. Add the next six ingredients to the bowl and mix well.
Place the flank steak in a shallow glass or ceramic dish and pierce it with the tines of a fork. Spoon the marinade over both sides of the steak, cover with plastic wrap and refrigerate for at least 3 hours, turning occasionally.
Prepare the grill. If using a gas grill, turn all burners to "high", cover, and heat grill until hot. Clean and oil well the cooking grates before adding your meat to the grill. The grill oiling will be the same for a charcoal grill. If using charcoal, you want to make certain that the grill is hot.
Grill the steak over the hot fire for about 5 minutes. Using a pair of long tongs, turn the steak and continue cooking for another 5 minutes, for medium-rare steak. (The cooking time depends on the thickness of the meat and the intensity of the heat beneath). Remove the steak and place on a heatproof dish. Tent loosely with some foil and let it rest for 4 minutes. When ready, carve the flank steak into thin slices against the grain with a sharp knife and serve.