ROW: Marinated Flank Steak

Ingredients

1 1 1/2- to 2-pound beef flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried rosemary
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3 cloves garlic, minced (1 1/2 teaspoons)
1 1/2 teaspoons paprika
1 teaspoon sea salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Directions

1. Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside. In a small bowl, stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined.

2. Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for at least an hour, or overnight.

3. If you're using a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160°F), turning once halfway through grilling. (If you're using a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and cook as above.)

4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.