Sunday, November 19, 2006

Grilled Flank Steak with Rosemary

½ cup soy sauce
½ cup olive oil
¼ cup honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 ½ tablespoons coarsely ground black pepper
1 ½ teaspoons salt
2 ½ pounds flank steak

Mix all ingredients except steak in 12x9x2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 1-2 hours, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 5 minutes per side for medium-rare. DO NOT OVERCOOK!

Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Arrange on platter and serve.

6 servings

Bon Appétit (September 1995)

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