Mediterranean Flank Steak

  • From The Sonoma Diet ~~
    Prep: 20 min
    Marinate: 1-24 hours
    Grill: 17 minutes
    Stand: 10 minutes
    Servings: 8

    1 1/2 - 2 pounds beef flank steak
    1/4 cup chopped fresh rosemary or 1 TBS dried, crushed
    1 TBS chopped fresh marjaram or 1tsp dried, crushed
    1 TBS chopped fresh oregano or 1 tsp dried, crushed
    3 cloves garlic, minced (1 1/2 tsp)
    1 1/2 tsp paprika
    1 tsp kosher salt
    1 tsp crushed red pepper
    1 tsp freshly ground black pepper
    3 TBS extra virgin olive oil

    1. 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 bowl stir together all herbs , spices and garlic. Then add the oil and mix until combined.

    2. Spoon herb mixture evenly over both sides of steak: rub in with your fingers. Place steak in a shallow dish , cover and marinate fir 1 to 24 hours.

    3. Grill over medium heat for 17 to 21 minutes, turning once halfway through grilling.

    4. Transfer grilled steak to a cutting board. Cover and let stand for 10 minutes (this brings out the juice to the meat). To serve, slice very thinly across the grain.

    Note: You can use this marinade on chicken and pork, too)

    Nutrition Facts: (per serving)
    Cal. 183
    Fat: 11 g (3 g sat. fat)
    Chol: 34 mg
    Carbs: 1 g
    Protein: 19 g
  • How many servings?
  • Looks like the sixth line from the top says that it has 8 servings.