Grilled Flank Steak

Flank steak is a flavorful, lean cut of beef that is ideal for marinating and grilling. In fact, the familiar London Broil is simply a recipe for marinated and grilled flank steak (not a cut of meat). This marinade will not penetrate the meat but thoroughly coats the surface imparting the mild flavor of rosemary and garlic.

1 tablespoon chopped fresh rosemary

4 cloves of garlic, minced

1 tablespoon distilled vinegar

1/2 cup olive oil

Salt and fresh ground black pepper to taste

1 flank steak

Combine the first 4 ingredients (rosemary through oil) in a zip-top plastic bag. Kneed to mix, add the steak and zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Kneed the bag to thoroughly coat the meat and evenly distribute the rosemary and garlic. Marinate refrigerated for 8 to 12 hours. Remove the steak and brush off excess garlic and rosemary. Prepare the grill for hot direct cooking. Season with salt and pepper.

Grill a thin steak for 5 minutes per side (a thick one for 6 minutes) per side for medium rare. Flank steak is a tough cut and must be thinly sliced across the grain to make it tender.