Mediterranean-Style Flank Steak
by Steve Johnson
This steak gets a wet rub before grilling; the oil helps the other flavors spread.
Serves four to six.
To learn more, read the article:
Flank Steak: Rubbed, Grilled, Sauced
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
1 Tbs. kosher salt
1 Tbs. ground black pepper
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 recipe Chunky Tomato-Basil Vinaigrette
Mix the oil, garlic, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 20 min. at room temperature. Meanwhile, heat a gas grill to medium-high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer. Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain, portion onto dinner plates, spoon on the vinaigrette, and serve.
Drink Suggestions
Pour a light, fruity Côtes du Rhône blend, or a Grenache-based rosé.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
240;
Fat
(g):
15;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
5;
Protein
(g):
23;
Monounsaturated Fat
(g):
8;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
1230;
Cholesterol
(mg):
55;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 65
, pp. 43
May 1, 2004
