Marinated Flank Steak

Convincing Derek that flank steak can be just as tender and full of flavor as a filet was tough business. But he did eventually give in to trying this recipe. Surprise! It's really wonderful.

Ingredients

1. 1.5-2 lb beef flank steak
2. 1/4 c fresh rosemary, chopped (or 1 T dried, crushed)
3. 1 T fresh marjoram, chopped (or 1 tsp dried, crushed)
4. 1 T fresh oregano, chopped (or 1 tsp dried, crushed)
5. 3 cloves garlic, minced (or 1.5 tsp prepared)
6. 1.5 tsp paprika
7. 1 tsp kosher salt
8. 1 tsp crushed red pepper
9. 1 tsp freshly ground black pepper
10. 3 T extra-virgin olive oil (EVOO)

Directions

1. Trim fat from meat. Score both sides of steak in diamond pattern by making shallow cuts at 1-in intervals; set aside.
2. In small bowl, mix together 1-9 of ingredient list. Stir in oil until combined.
3. Spoon oil & herb mixture over both sides of steak, rubbing it in with your fingers. Place steak in shallow dish or zip bag. Cover and refrigerate for 1-24 hours. (Note: the longer you allow it to marinate, the more tender it will be and the more flavor it will have.)
4. For gas grill, preheat and then reduce heat to medium. Place steak over heat. Cover and grill 17-21 minutes or until medium doneness (internal temperature of 160F).
5. Transfer steak to cutting board. Cover and let stand 10 min. To serve, slice very thinly across the grain.

We had a roasted vegetable quinoa pilaf (recipe later) and a field green salad. Yummy!

Nutrition facts per serving: 183 Cal, 11 g total fat (3 g sat), 34 mg chol, 287 mg sodium, 1 g carbo, 0 g fiber, 19 g protein

Prep: 20 min Marinate: 1-24 hrs Grill: 17 min Stand: 10 min Makes: 8 servings