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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4-6
Author Notes
Anchovies are life. It's that secret ingredient that gives any dish an umami-like taste that will keep your guests wondering how you did it. In this recipe, we marinate steak with the classic ingredients of garlic and rosemary - but with a twist that will keep you (and everyone else) wanting more. —What We Eat Gals
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Ingredients
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3
anchovies, minced
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1 teaspoon
rosemary, minced
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4
garlic cloves, minced
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1/4 cup
extra virgin olive oil
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1
lemon, zest + juice from 1/2 lemon
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1.5 pounds
flank steak, or your favorite cut
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salt and cracked pepper, to taste
Directions
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Make the marinade: Whisk the lemon zest and juice, minced anchovies, minced rosemary, freshly cracked pepper, minced garlic and olive oil together. Generously salt the flank steak and place it in a resealable bag. Pour over the marinade and let it do it's work for a minimum of 2 hours in the refrigerator, better yet overnight.
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Grill the steak: When you are ready to cook the steak, heat your grill to medium-high heat. Remove the meat from the marinade and pat dry with a paper towel. Discard the marinade. Brush the grill with olive oil and transfer the steak to the grill and cook, covered, until it reaches the desired doneness, about 4-6 minutes per side for medium-rare. Let rest on a cutting board for 10 minutes, then slice thinly against the grain. Enjoy!
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