3 lb flank steaks
1/3 cup white-wine vinegar
3/4 cup olive oil
1 1/2 tablespoons minced fresh rosemary
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
Preparation: Pierce steaks all over lightly using a sharp knife or
fork. Beat remaining ingredients together and take to a large
resealable heavy-duty plastic bag. Add steaks, pressing out
excess air and seal. Marinate steaks for 6 hours to 1 day.
Start preparing a grill.
Oil the rack. Grill steaks on the rack set 5 to 6 inches over
glowing coals, flipping once; for medium-rare, about 12 minutes.
Take to a cutting board and allow to stand 5 minutes. Cut steaks
thinly into diagonal slices across the grain.
Notes: • The thin end of flank steak will be cooked medium
while it is thicker on one end.
• Instead, grill steaks in a wellseasoned ridged grill pan. Slice them into piece fitting the pan
and cook, turning once, about 10 minutes.
Nutrition Information :
Protein: 36 g(72%)
Total Fat: 34 g(53%)
Saturated Fat: 9 g(43%)
Sodium: 470 mg(20%)
Fiber: 0 g(1%)
Total Carbohydrate: 1 g(0%)
Cholesterol: 116 mg(39%)