Marinated Flank Steak

From Sonoma Diet

If you love steak, try this mouthwatering marinade made with rosemary, marjoram, and oregano. It's so simple and delicious, you'll never go back to bland steak sauce after this!

PREP: 20 minutes MARINATE: 1 to 24 hours GRILL: 17 minutes STAND: 10 minutes MAKES: 8 servings

1 1 1/2-pound to 2-pound beef flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried rosemary, crushed
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
3 cloves garlic, minced (1 1/2 teaspoons minced)
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

1. Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside. In a small bowl stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined.

2. Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1 to 24 hours.

3. 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 (160°F), 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.)

4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

Nutrition Facts per serving: 183 cal., 11 g total fat (3 g sat. fat), 34 mg chol., 287 mg sodium, 1 g carbo., 0 g fiber, 19 g pro.


 
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