2-3# Flank Steak, single cut
4 fl. oz. Olive Oil
2 Tbsp. Rosemarry, chopped
1 Tbsp. Thyme, minced
1 Tbsp. Garlic, minced
2 tsp. Peppercorns of choice, crushed
1 Tbsp. Kosher Salt
1. Put steak aside and whisk together remaining ingredients.
2. Submerge steak in marinade and refrigerate 4-12 hours turning once half way through.
3. Grill steak rare-medium rare. Do not over grill or steak will become leathery.
4. Cut into 2 finger thick pieces diagonally against the grain.
A simple treat when executed correctly. Do not overcook or what would be a fall apart in your mouth cut will be like chewing on a sneaker.
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