Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
Marinade:
1 shallot (minced)
6 cloves of garlic (minced)
2 TBS of fresh Rosemary (minced)
6 TBS of olive oil
Add all to blender making a paste.
Salt 2 lbs. of flank steak,
spread marinade paste evenly
Refrigerate at least 1 hour up to 24 hours.
Grilling Steak:
Remove from refrigerator and wipe off marinade.
It will burn. Not good. Sprinkle with pepper.
Sear steak on one side for 4 to 6 minutes
Turn and sear second side for 3 to 4 minutes
Remove from heat and let rest 5 minutes
Slice thin and serve ummmmmm!
The cooking instructions are for a medium to medium-rare steak.
Increase the grilling time if you prefer yours more well done.
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