Marinated Flank Steak

Rachel Ward

1 1 ½ to 2 lb. flank steak
¼ c. chopped fresh rosemary or 1 tbsp. dried
1 tbsp. fresh chopped marjoram or 1 tsp. dried
1 tbsp. chopped fresh oregano or 1 tsp. dried
3 cloves garlic, minced
1 ½ tsp. paprika
1 tsp. kosher salt
1 tsp. crushed red pepper
1 tsp. pepper
3 tbsp extra virgin olive oil

Trim fat from meat. Score both sides of steak in diamond pattern by making shallow cuts at 1 inch intervals; set aside. In small bowl stir together rosemary, marjoram, oregano, garlic, paprika, salt, red pepper and black pepper. Stir in oil until combined. Spoon herb mixture evenly over both sides of steak. Rub in with your fingers. Place steak in shallow dish. Cover and marinate 1 to 24 hours.

For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness, 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.
Transfer grilled meat to cutting board. Cover and let stand 10 minutes. To serve, slice very thinly across the grain.