I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.
- 1 ½ to 2 lbs. beef flank steak.
- ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
- 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
- 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
- Yes you should see my deck in the height of the summer.
- 3 cloves garlic, minced about 1 ½ tsp. minced.
- 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
- 1 tsp. kosher salt.
- 1 tsp. crushed red pepper.
- 1 tsp. freshly ground black pepper
- 3 Tbsp. extra virgin Olive Oil.
Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.
Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.
I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.
Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat. And grill as above Ha fooled you, both about the same.
Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.
- I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
- Wipe down with veggie oil on a wad of paper towels held by tongs.