Grilled Flank Steak

Grilled Flank Steak -

Our record temperatures here in NJ are still continuing.  At work, a memo went around giving suggestions of things to save electricty and keep cool.  One of them was to avoid using the oven or stove and to grill outdoors.

I have a Weber  grill, but one thing the guy at the shop told me was that in order to have a 'true' barbeque experience using a gas grill, i should be using briquettes.  This way you don't get the flame on your food, but the radiant heat. 

And of course, he sold  Ceramic Briquettes  which are inserted right above the gas jets.  That being done, onto the meal.

The one thing about flank steak or tenderloins, is you can get a really tasty cut of meat.  There just is more planning and time involved.  Buying a filet mignon, you can just season with salt and pepper and grill it straight away.....of course, you're not paying $15.99/pound for flank steak.

Software:

• 3 lb flank steak
• 3 tbs chopped rosemary
• 8 gloves garlic
• 1/4 cup lemon juice
• 1/4 soy sauce
• 1/2 olive oil
• 1 1/2 cups chopped parlsey
• 1/3 cup chopped mint
• salt and pepper

Chop the garlic and mix with the herbs, then add the rest of the ingredients.    The wonderful mini chopper is perfect for this. 

Pour the oil in with the herbs and mix together well. 

In a dish large enough to hold the steak, pour the mixture over and refridgerate for at least 4 hours (overnight is even better), making sure that the meat is well coated.  Poking it a lot with a fork helps also soak in the mixture.

Heat the grill up and then place the meat on the grate.  Let it sit for 5 or 6 minutes to get the sear marks then flip the steak for another 5 to 6 minutes. 

Slice up then serve!