Friday, January 21, 2011

Rosemary-Thyme Flank Steak

I think my husband has been getting a little overdosed on basil lately as I'm trying not to let our huge basil plants go to waste. For a little change of pace tonight, I clipped some fresh rosemary and combined it with the thyme I got in our CSA basket this morning. The addition of olive oil, balsamic vinegar, and lemon juice gives the flank steak a great flavor. I served this alongside salad with warm pecan vinaigrette.

Serves 3-4.

1 1/2-2 lb flank steak
1/4 cup extra virgin olive oil
2 Tbsp good-quality balsamic vinegar
1 Tbsp freshly squeezed lemon juice
2 cloves garlic, smashed and roughly chopped
4-5 sprigs fresh rosemary, cut into 2-inch lengths
4-5 springs fresh thyme
sea salt
freshly ground black pepper

Cutting a grid pattern into the steak
helps to infuse the marinade flavor.
  1. Cut a 1-inch grid pattern in both sides of the steak, being careful not to cut through the steak.
  2. Season both sides of steak with salt and pepper.
  3. Combine oil, vinegar, lemon juice, and vinegar in a glass baking dish. Add steak to the dish and turn to coat. Place half of the herbs under the steak and half on top. Cover and let marinade at room temperature for 30 minutes or let it marinade in the refrigerator all day, but remove it 30 minutes prior to grilling.
  4. Preheat grill to medium high. Grill for approximately 5 minutes on each side or until steak reaches your desired degree of doneness.
  5. Transfer to a cutting board and loosely cover with foil. Let rest for 5 minutes. Cut in thin slices against the grain. Serve with salad with warm pecan vinaigrette or your favorite vegetable side.

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