marinated flank steak

Prep: 20 minutes
Marinate: 1 to 24 hours
Grill: 17 minutes
Stand: 10 minutes

​Makes 8 servings​

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​Ingredients

• 1  1/2 pound beef flank steak
• 1/4 cup chopped fresh rosemary or 1 tablespoon  dried rosemary, crushed
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
• 3 cloves garlic, minced (1 1/2 teaspoons minced)
• 1 1/2 teaspoons paprika
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions:
    1. Trim fat from meat. Score both sides of meat in a diamond pattern
        by making shallow cuts at 1- inch intervals; set aside. In a small bowl
        stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt
        crushed red pepper and black pepper. Stir in the oil until combined.

   2.  Spoon herb mixture evenly over both sides of steak; rub in with your
        fingers. Place steak in a shallow dish. Cover and marinate in the
        refrigerator 1 to 24 hours.

  3.  For a charcoal grill, place meat on the rack on an uncovered and grill directly
       over medium coals. Grill for 17 to 21 minutes or until medium wellness
       (160F), turning once halfway through grilling. For a gas grill, preheat grill.
       Reduce heat to medium. Place meat on grill rack over heat. Cover and 
       grill as above. 

 4.   Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes.
       To serve, slice very thinly across the grain.