Fine Cooking

Servings: four to six.

This steak gets a wet rub before grilling; the oil helps the other flavors spread.

Ingredients

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

Nutritional Sample Size based on six servings
Calories (kcal) : 240
Fat Calories (kcal): 140
Fat (g): 15
Saturated Fat (g): 5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 8
Cholesterol (mg): 55
Sodium (mg): 1230
Carbohydrates (g): 1
Fiber (g): 0
Protein (g): 23

Preparation

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.

Pour a light, fruity Côtes du Rhône blend, or a Grenache-based rosé.

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Reviews (10 reviews)

cozette | 11/20/2017
Delicious! Didn't make the vinaigrette because fresh tomatoes are out of season, but it wasn't necessary.
grlup | 07/03/2017
Meh. Wouldn't bother with again.
DaisyF | 06/05/2016
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.
Birmingham_MI_Cook | 09/10/2014
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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What We're Cooking Now

Name: Mediterranean-Style Flank Steak
Yield: four to six. servings
Cuisine: Mediterranean
Ingredients: 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