Servings: four to six.
This steak gets a wet rub before grilling; the oil helps the other flavors spread.
Pour a light, fruity Côtes du Rhône blend, or a Grenache-based rosé.
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Delicious! Didn't make the vinaigrette because fresh tomatoes are out of season, but it wasn't necessary.
Meh. Wouldn't bother with again.
Prepared this pretty much as directed, didn't have any shallots for the chunky tomato vinegarette, so subbed with green onions. I reserved a little of the rub and added a little more olive oil to it,and poured over the grilled steak as it was resting. This gave it a little more flavour and helped prevent any dryness. This was a wonderful way to prepare a flank steak and will do again and again.
I made this using a skirt steak and let it sit at room temp for more than an hour. I also made the tomato-basil vinaigrette to go with it. My kids snarfed this down so fast, that they thought they died and went to heaven. They asked me to make it again. I absolutely love this recipe. I used a mixture of thyme, sage, rosemary and marjoram -- all from my garden.
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