Simple Flank Steak

The steak is pictured with Pailadzo Captanian’s Armenian rice pilaf, that was later marketed as Rice a Roni, but that pictured was made from scratch (recipe follows).

1 tablespoon chopped fresh rosemary

5 cloves garlic, minced or pressed

1/2 cup olive oil

1 flank steak

Salt to taste

Fresh ground black pepper to taste.

Combine the first 3 items (rosemary through oil) in a zip-top plastic bag. Zip the bag closed and kneed to thoroughly mix. Add the flank steak, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate refrigerated for 1 to 5 hours, preferably the longer.

Prepare the pilof (recipe follows). Prepare the grill for hot direct cooking. Remove the steak from the marinade and grill directly over the fire for 4 minutes per side for medium rare.

Thinly slice the steak across the grain and serve with the pilaf.

Armenian Rice Pilaf

1 cup long grain rice

3 tablespoons unsalted butter

3/4 cup vermicelli, broken into 1-inch pieces*

2 cups low-sodium chicken stock

1 teaspoon salt

*NOTE: The vermicelli for this recipe is not the common “spaghetti,” but is an extremely thin pasta.

Rince the rice and then cover it with hot tap water for 10 minutes and drain. Melt the butter in a medium sized sauce pan over medium heat, add the vermicelli, and lightly brown (4 to 6 minutes), stirring as required so as to not burn. Add the rice and cook until the edges of the grains begin to turn translucent (3 to 5 minutes). Add the salt and chicken stock, bring to a boil, reduce heat to low, and cover. Continue cooking for 10 minutes, then fluff. Set the rice off the heat, remove the lid, cover with a dish towel, replace the lid on top of the towel, and let stand for 10 minutes. Fluff again and hold warm.