Grilled Flank Steak with a Garlic-Shallot-Rosemary Marinade

This Grilled Flank Steak is marinated with garlic, shallot and rosemary. This a very quick and easy rub that comes together really fast! A mini-chopper or blender, makes fast work of preparing the marinade for as little as an hour– or up to 24 hours in advance. This recipe is perfect for a gas or charcoal grill. The steak is so flavorful! (Just remember to slice the steak against the grain and very thin.)

Just this week, I had thawed a flank steak and I happened to catch an episode of America’s Test Kitchen, a couple of days earlier.  Thankfully, I had all of the ingredients and I was so pleased that it took all of 5 minutes to prep the meat:

You need olive oil, fresh rosemary (not dried, please), garlic and a shallot.  I used a mini chopper but a blender is fine, too.   I actually did a rough chop on the veggies and put the whole garlic clove in– I figured the mini food processor would break it down just fine– which it did!

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.  This is when I raced down to the ranch to check on my horse…

UPDATE: This post brings back fond memories, so I don’t have the heart to delete the following photos.

There was not a soul around– just a few horses, some goats and the evening Salinas Valley (CA) wind…. 

I returned home about 7:15pm and it was too late to start the charcoals on our Weber grill.  Fortunately, we have a gas grill, so I took a chance and gave my husband instructions on what to do– first, get the grill nice a hot:

Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals (or a gas grill) 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.
NOTE: The meat was ready in 9 minutes. I thought it seemed strange to cut a hole in the middle of the steak, but now I understand… you want a shallow hole– not enough to allow the juices to escape (thus dry steak).  One more minute and the steak would have been overdone.

Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef’s knife or carving knife, slice steak about ¼ inch thick against grain and on bias. Serve immediately.

TASTING NOTES: I took this one, very  fast shot,  and we enjoyed this with grilled vegetables and a baked potato.  The meat was simple to make and flavorful. Had I marinated this overnight, I think it would have been even better.

ADDENDUM: 
I lost my beloved mare on June 19, 2010.  For reasons we will never
know, she colicked. The vet could not save her, and she was in great
pain.  I’m thankful to have brought her home, closer to me. I will never
forget my sweet family member.  Thank you, Savannah.

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Grilled Flank Steak with Garlic Shallot Rosemary Marinade

This Grilled Flank Steak is marinated with garlic, shallot and rosemary. This a very quick and easy rub that comes together really fast! A mini-chopper or blender, makes fast work of preparing the marinade for as little as an hour– or up to 24 hours in advance. This recipe is perfect for a gas or charcoal grill. The steak is so flavorful! (Just remember to slice the steak against the grain and very thin.)

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: main

Servings: 6

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 6 tablespoons olive oil
• 6 medium cloves garlic minced or pressed through a garlic press (about 2 tablespoons)
• 1 medium shallot minced (about 3 tablespoons)
• 2 tablespoons minced fresh rosemary
• For Steak:
• 1 flank steak about 2 pounds, patted dry with paper towels
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper

Instructions

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

For a gas grill:

• Heat grate for 5 minutes; scrape grate clean with grill brush.
• NOTE: I used a gas grill, which worked fine.

For a charcoal grill:

• 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. 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).

Grill the steak:

• 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.

Notes

Recipe source: Americas Test Kitchen

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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