Want a new recipe for dinner or your next cookout? Try out this flavorful steak!
(for 4 servings)
1 trimmed flank streak (1 1/2 to 2 lbs)
salt and pepper to taste
For the marinade:
6 garlic cloves
1/2 cup rosemary leaves
1/4 cup lemon juice
1/3 cup olive oil
1 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 tsp salt
For the dressing:
3 tbsp lemon juice
1/3 cup extra virgin olive oil
2 tsp lemon zest
1 tsp minced rosemary leaves
1/8 tsp red pepper flakes
Zest a couple lemons (before squeezing).
In a blender mix the marinade of rosemary leaves, garlic, black pepper, red pepper flakes, squeezed lemon juice, olive oil, and salt. Process until completely smooth. Once finished, put aside until steak is prepped.
Take the fully trimmed flank steak and puncture with a fork (approx. 28-32 times) to help the marinade absorb into the meat.
Pour the marinade over the steak and spread evenly with a fork. Flip several times to make sure both sides are coded equally.
Wrap with plastic and refrigerate between 4-8 hours (let marinate as long as your prefer).
While steak is in the fridge make the lemon dressing using a mason jar or whisk and bowl. Throw in the lemon zest along with finely minced rosemary, pepper flakes, freshly squeezed lemon juice, olive oil, and another pinch of salt. Shake vigorously for one minute (no stopping). Shake again before serving.
Once steak has marinated, you’re ready to grill. Scrape off obvious excess marinade with tongs. Re-season with salt and pepper.
Place on very well preheated grill (preferably smoky charcoal fire).
Grill about 6 minutes per side (or internal temp of 120-125°F). Meat may be a little rare (you’ll see why this is important). If you want grill marks by giving it a half turn wait at least 3 or 4 minutes. While waiting, gently brush dressing you made on top (couple tablespoons) using rosemary sprigs.
When done, let rest for 6 to 7 minutes before slicing so that it doesn’t pour out onto cutting board!
When done resting. Make sure you find the grain, which runs length wise. Cut it down the middle. By taking the steak off at 120°F you’ll see that it has everything from medium-well all the way up to rare on the same piece. Slice each long rectangle crossways against the grain, put it on a plate, and drizzle on dressing and black pepper.
You’re done! We hope you enjoy it as much as we liked talking about it!