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Ingredients
| beef flank: 3 lbs |
| white wine vinegar: 1/3 cup |
| olive oil: 3/4 cup |
| fresh rosemary (minced): 1 1/2 Tbl |
| garlic: 3 cloves (minced) |
| salt: 2 tsp |
| black pepper: 1 tsp |
Grilled Flank Steak
Credit: Epicurious
User rating:
-
Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Preparation
Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.
Prepare grill for cooking.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.
Cooks' Notes: • Since flank steak is thicker on one end, the thin end will be cooked medium. • Steaks may also be grilled in a well-seasoned ridged grill pan. Cut them into piece to fit the pan and cook about 10 minutes, turning once.