Adapted from Rachel Ray
Yields 4 servings
3 Cloves garlic, fresh chopped
1 Tbls seasoning, Montreal Steak
1 Tbls seasoning, Silver Service Chef’s California Steak Seasoning
1 tsp cumin
1 tsp paprika, smoked
1 Tbls worcestershire sauce
2 Tbls vinegar, red wine
1/3 Cup oil, extra virgin olive
2 Pounds beef, flank steak
Mix garlic, steak seasoning, smoked paprika, cumin, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand at least an hour – 2 to 3 is better.
Heat a grill pan or outdoor grill to high heat.
If using an outdoor grill, grill flank steak over the coals for 4 minutes per side. Then move to the cool side of the grill, cover and cook 10 to 12 minutes until a thermometer registers 125 degrees for medium rare. Remove and let stand for 5 to 10 minutes.
If using an indoor grill pan, grill flank steak 6 to 7 minutes on each side.
Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.