GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE

Serves 4-6

Chef Doug Fletcher – gotitmade.ca

INGREDIENTS

For Marinade:

• 6 tablespoons olive oil
• 6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
• 1 medium shallot , minced (about 3 tablespoons)
• 2 tablespoons minced fresh rosemary

For Steak: 1 flank steak (about 2 pounds) patted dry with paper towels, 2 teaspoons kosher salt, 1/4 teaspoon ground black pepper

INSTRUCTIONS

• 1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
• 2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
• 3. Turn gas barbecue on high and preheat (you can hold your hand 5 inches above grate for just 2 seconds).
• 4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
• 5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.