Marinated Grilled Flank Steak


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

Tools Needed:
Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5″ x 16.75″
Weber 741001 Original Kettle 22-Inch Charcoal Grill

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.


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