Grilled Flank Steak With Shallot-garlic-rosemary Marinade

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 flank steak (or skirt steak)
• 1 shallot, roughly minced
• 6 garlic, roughly minced
• 6 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons kosher salt
• fresh black pepper

Recipe

• 1 marinade: 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).
• 2 poke about 20 holes in the steak with a fork and repeat on the other side.
• 3 sprinikle 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.
• 4 heat grill for about 10 minutes. clean and re-season the grill with olive oil.
• 5 with 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.
• 6 sear 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.
• 7 remove 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.
• 8 cut the steak across the grain.