grilled flank steak

1 1/2 pounds flank steak

For the rub:
1/4 cup fresh rosemary leaves
1/4 cup fresh Italian parsley leaves, rinsed and dried
2 tablespoons fresh oregano leaves
4 fresh sage leaves
2 cloves garlic, minced
2 tablespoons coarse salt, kosher or sea
2 tablespoons cracked black pepper
1/2 cup olive oil

Using a chef’s knife or a food processor, finely chop the rosemary, parsley, oregano, sage and garlic together. Transfer to a bowl and stir in the salt, pepper and oil.

Score flank steak diagonally in opposite directions to create a 1-inch diamond pattern. Rub both sides with the rub. Let sit at room temperature for 20 minutes.

Place on medium hot grill and grill on each side for 7 or 8 minutes or until thermometer reads 125 degrees for rare, 130 degrees for medium or 140 degrees for well done. Remove from grill and cover with foil. Let rest for 5 minutes. Meat will continue to cook.

Cut flank into thin slices, slicing across the grain and serve.

 

Makes 4 to 6 servings.

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