This is a great recipe that has become one of my favorite (and simple) summer things to make. I made this late tonight for the whole family (when my college boy was home from Nashville) and he likened it to eating at Flemings steakhouse! Our family loves Flemings, and their steaks are fabulous, so that was quite the compliment! The secret to this steak is marinading it a good 6-8 hours, only grilling it 5-6 minutes on each side (medium rare) and then covering it awhile to sear in the juices before thinly cutting it across the grain. I made the classic cheesy potato casserole and it was the perfect accompaniment. The only thing missing was a nice garden salad... Here's what you need:::
1 1/2-2 lbs Flank Steak
8-10 garlic cloves, minced
sprigs of fresh thyme
crushed rosemary (fresh is best but dried is okay too)
salt and pepper
a stick of butter
Fresh Italian parsley, chopped
Put your flank steak in a shallow dish and drizzle with olive oil, rub oil all over the steak. Salt and pepper well on both sides. MInce 4-5 of the garlic cloves and spread on the top and the bottom of the steak. Do the same with the thyme and rosemary, placing on the top and bottom of the steak. Cover and refrigerate 6-8 hours. Prepare your grill and grill meat on each side 5-6 minutes depending on the thickness of your steak and your preferred doneness. Take off the grill and cover tightly with foil for 10-15 minutes before cutting to keep the juices in. Now melt the stick of butter and your other 4-5 minced garlic cloves together in a little sauce pan and sprinkle some salt in there too. Chop up your Italian parsley. After 10-15 minutes in the foil you'll want to cut the steak across the grain in thin slices. Pour the butter and garlic over your steak and sprinkle the Italian parsley over the top.
serve with some yummy cheesy potato casserole:
1 large pkg. of shredded hashbrowns
1 1/2 c. shredded sharp cheddar
1 can of cream of chicken soup
1/2 onion, minced
8 oz. sour cream
salt and pepper to taste.
Combine all ingredients in buttered baking dish and place in 375 degree oven, uncovered for 40 minutes.
I know this casserole often calls for butter, but I find it to be just as good without it.