Greek-Style Flank Steak (Serves 4 to 6)
For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) finely chopped fresh oregano, or 4 tsp (20 ml) dried
4-6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 flank steak, 1 1/2 to 2 lbs (675 - 900 g)
- Whisk together the ingredients for the marinade and marinate the steak for 2 to 4 hours, turning occasionally.
- Grill directly over hot coals to an internal temperature of 145F (62C) for medium rare.
- Cut into thin slices across the grain.
P.S. If you are in the South, BI-LO and Piggly Wiggly often feature london broil as part of their BOGO promotions - a great and inexpensive way to add steak to your menu! If you make a double batch of marinade freeze the second steak in a ziploc bag filled with the marinade you can just take the whole thing out to thaw in the fridge the day before you want to grill it! You can also broil this cut in your oven in the winter months, but it does taste better over the grill.
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