by Carol Hutchinson
serves 8
2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole-grain mustard
½ cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt
Freshly ground pepper
One 3-pound flank steak
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and purée until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
Place flank steak and marinade in a one-gallon size ziptop plastic bag. Shake to cover meat with marinade. Let meat marinade overnight (or 6 to 8 hours) in the refrigerator.
Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125° F, 10 to 12 minutes.
Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve.
I love this alternative to the usual soy sauce based flank steak marinade; very tasty!
No comments:
Post a Comment