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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Start a grill or preheat the broiler. Combine all ingredients except the steak in a small food processor and blend until minced (you can, of course, mince by hand) but not pureed. Rub all over the steak.
Step 2
When the fire is hot, grill for about 4 minutes per side, or until nicely browned, for medium-rare, turning only once. Remove from the fire and let rest for about 5 minutes before slicing thinly and serving.
