Marinated Flank Steak

Lisa Smith

1 flank steak (1 1/2 –2 lbs.)
¼ cup chopped fresh rosemary or 1 tablespoon dried rosemary, crushed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
3 cloves garlic, minced (1 ½ teaspoon minced)
1 ½ teaspoon paprika
1 teaspoon kosher salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
3 tablespoons olive oil

Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1 inch intervals; set aside. In a small bowl stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined.

Spoon herb mixture evenly over both sides of stead; rub in with you fingers. Place steak in a shallow dish. Cover and marinate in fridge 1-24 hours

Preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill 17-21 minutes until medium doneness (160 degrees) turning once half way through grilling.

Transfer to cutting board. Cover and let stand for 10 minutes. To serve slice very thinly across the grain.