Marinated Flank Steak
From Cooks Illustrated, May & June 2005, by Elizabeth Germain
Serves 4-6

This is fast, easy, and very tasty.  Other marinades suggested in
the article include Garlic-Ginger-Sesame and Garlic-Chili.

1/3	Cup	Olive Oil
6	cloves	Garlic, minced
1	medium	Shallot, minced (about 3 Tbs)
2	Tbs	Rosemary Leaves, fresh, mince

2	pounds	Flank Steak (one whole), patted dry
2	tsp	Kosher Salt
1/4	tsp	Black Pepper, ground


Blend Oil, Garlic, Shallot, Rosemary Leaves until a smooth paste.
Poke each side of the steak about 20 times with a fork.
Rub both sides with Salt then smear evenly with the paste.
Wrap tightly with cling film (cellophane).
Marinade overnight up to two days.
Wipe paste off steak so it doesn't burn during cooking.
Sprinkle both sides with Pepper.
Grill directly over barbecue coals until well browned, 4-6 minutes.
Flip and grill 3-4 minutes.
It should still be quite pink, any more and it will become tougher.
Cover loosely with aluminum foil and allow juices to redistribute
about 5 minutes; it will cook a bit more from carry-over heat.
Cut across the grain into very thin slices and serve.


$Id: flank_steak_marinated.txt,v 1.3 2005/08/28 12:35:11 chris Exp $