Grilled Flank Steak with Garlic-Shallot-Rosemary Marinade

 

Serves 4-6.   


This is a super easy affordable steak - just make sure you leave time to marinate, at least an hour. I serve with a salad and bam, I'm done. I also like to take this camping or for a cook out. Easy to throw on the grill and cooks up fast.



Ingredients

  • For Marinade:

  • 6tablespoons olive oil

  • 6medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)

  • 1 medium shallot , minced (about 3 tablespoons)

  • 2tablespoons minced fresh rosemary

  • For Steak:

  • 1 flank steak (about 2 pounds), patted dry with paper towels

  • 2teaspoons kosher salt

  • 1/4teaspoon ground black pepper

Instructions

Marinate Steak

  1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.

  2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.



Prep the Charcoal Grill

  1. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. 

  2. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).

  3. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.


Grill the steak

  1. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.

  2. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately with a salad.

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