Cooks' Notes:
• Since flank steak is thicker on one end, the thin end will be cooked medium. • Steaks may also be grilled in a well-seasoned ridged grill pan. Cut them into piece to fit the pan and cook about 10 minutes, turning once.
Recipe information
Yield
Makes 8 servings
Ingredients
3 lb flank steaks
1/3 cup white-wine vinegar
3/4 cup olive oil
1 1/2 tablespoons minced fresh rosemary
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
Preparation
Step 1
Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.
Step 2
Prepare grill for cooking.
Step 3
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.
Gourmet's Casual Entertaining
Random House
