On Mother's Day, we had the whole family over to celebrate moms & grandmothers. We were counting on the weather to be as nice as it was earlier in the week, but you know how that works out. Of course, the kids didn't care too much. They had a great time playing on the swingset and playing baseball and Find Uncle Pete (all the parents love when Uncle Pete's around).
We were making flank steak and, as usual, I turned to America's Test Kitchen for a great recipe. I figured that I'd pass it on since it's delicious and very easy.
Garlic-Shallot-Rosemary Wet Paste Marinade (makes enouhg for a 2-pound flank steak)
6 tablespoons olive oil
1 medium shallot, minced (about 3 tablespoons)
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons minced fresh rosemary
Puree all of the ingredients in a blender until smooth, scraping down the sides of the blender jar as needed.
For the steak, trim and pat dry a 2-pound flank steak, then put in a rimmed baking sheet. Using a dinner fork, prick the steak about 20 times on each side. Rub both sides evenly with salt (about 1 teaspoon) and then the paste. Cover with plastic wrap and refrigerate at least an hour or up to 24 hours.
The recipe says to wipe the paste off with paper towels when ready to grill, but I didn't and it came out great. You can do what you want. Season with black pepper. Grill 4-6 minutes, then flip and grill until the 2nd side is well browned--about 3-6 minutes. A thermometer should read 125 degrees for medium-rare or 135 for medium. Cooking flank steak more than medium isn't recommended. Unless you like shoe leather.
When up to temp, remove from grill and let rest 5-10 minutes, tented loosely with foil. Using a sharp chef's knife or carving knife, slice the steak about 1/4 inch thick against the grain and on the bias. Serve immediately.
Easy, quick and tasty. The best kind of meal!