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Sunday, May 15

Lemon-garlic marinated flank steak

Garlic, peeled
20 cloves
Olive oil, extra-virgin
1 ½ cups +
¾ cup
Salt, kosher
1 ½ teaspoons
Pepper, freshly
1 ½ teaspoons
Steak, flank
1 ¼ pounds
Lemon juice, fresh
1 ½ cups
Oregano, dried
2 tablespoons
  1. In a small saucepan, cover the garlic with 1 ½-cups oil, and cook over low heat until the garlic is tender and golden brown, about 35 to 40 minutes. 
  2. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for another use. 
  3. In a small bowl, mash the garlic with salt and pepper. 
  4. Rub 3 tablespoons of the garlic paste all over the flank steak. 
  5. In a medium bowl, whisk the juice with ¾ cup oil and oregano. 
  6. Place the steak in a 9-by-13-inch baking dish, and coat with 1 ½ cups of the lemony marinade. 
  7. Let stand at room temperature for 1 hour. 
  8. Heat a grill. 
  9. Remove the steak from the marinade, pat dry, and season with salt and pepper. 
  10. Discard the marinade. 
  11. Grill the steak over moderately high heat, turning once, until lightly charred and an instant-read thermometer registers 125F, about 8 to 10 minutes. 
  12. Dip the steak in the remaining marinade in the bowl, and transfer to a carving board. 
  13. Spread the remaining garlic paste on the steak, and let stand for 5 minutes. 
  14. Thinly slice the meat against the grain, and serve. 
Recipe from Food&Wine Magazine, June 2016

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