Grilled Flank Steak with Provencal Spices

Name: Grilled Flank Steak with Provencal Spices
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3/4 teaspoon salt; 2 garlic cloves, peeled; 1 1/2 teaspoons fresh rosemary leaves; 1 1/2 teaspoons fresh lavender leaves; 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons fresh thyme leaves; 1 teaspoon cracked black pepper; 1 1/2 to 2 pounds flank steak

December 20, 2011

Flank steak, more than most others, is tolerant of medium doneness, but in any case it must be thinly sliced. Slicing meat against the grain is especially important for tougher cuts like flank and skirt: it cuts the long, tough muscles into shorter, easier-to-chew pieces, giving the impression of tenderness. If you have a garden or a windowsill, both rosemary and lavender are easy to grow and maintain (and the small investment you will make in those plants will save you from paying the king’s ransom supermarkets charge for fresh herbs). If you can’t find any lavender, up the rosemary to 2 tablespoons. In any case, do not substitute dried herbs for fresh in this recipe: they will rob it of its charm.

Recipe notes

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