I can't remember when I first started making this, but I do remember that I wanted a steak one day, only I wanted it to feel light. So I decided on a flank steak, and I decided I'd wait a day to get what I wanted. There are a couple of keys to making this work. First, choose a delicate EVOO. Second, Slice the meat as thinly as you can. Third, slice it against the grain. —Joe11
medium sized Lemons
lbs Flank Steak
large cloves of Garlic
delicate olive oil
red wine vinegar
red pepper flakes
red wine vinegar to taste
In This Recipe
Use a fork to dock the meat all over - especially if your flank steak looks like it has a lot of sinue.
In a large plastic ziploc bag or a ceramic or glass baking dish, pour in the olive oil.
Cut the lemon in half and squeeze juice into the bag or dish. If you're using a bag, add in the squeezed lemon halves, too. If you're using a baking dish, you may need to cut these into smaller pieces.
Crush the Garlic Cloves with your hands or the flat side of a knife and remove the skins. Place these in your bag or dish.
Add in the rest of your ingredients.
Massage the meat with the marinade for a few minutes and make sure that the meat is completely covered.
Refrigerate overnight - it's worth it to wait.
Get your grill as hot as you can and cook about 4 - 6 minutes per side.
Remove from the grill and let it rest for about 10 - 12 minutes.