Prep: 20 minutes
Marinate: 1 to 24 hours
Grill: 17 minutes
Stand: 10 minutes
Makes 8 servings
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.