Recipe By:
Laura Giannatempo
Courtesy of Sustainable Table ®

Description:
Make sure you do not overcook this steak and it will melt in your mouth, eliciting blissful faces amongst some very happy diners. Serve it with a fresh salad or some mixed grilled veggies (see recipe under "grilling") for the perfect summer cookout.

Ingredients:
For the marinade:
⅓ cup shallots, minced
3 tablespoons soy sauce
¼ cup extra-virgin olive oil
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme), minced
1 tablespoon fresh rosemary, minced
3 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
A dash of cayenne pepper
1 ½ pounds sustainable flank steak

Directions:
In a large bowl or a medium rectangular container, combine the shallots, soy sauce, oil, thyme, rosemary, lemon juice, garlic and cayenne pepper. Pierce the meat with a fork several times and place it in the container. Make sure to cover it well with the marinade. Let it marinate for at least 2 hours in the refrigerator.

In the meantime, preheat the grill, the griddle or grill pan.

Take the meat out of the refrigerator and scrape away excess marinade. Place it on the grill and cook it, without moving, for about 2 to 3 minutes. Make a quarter turn and cook it 2 minutes longer - this will guarantee restaurant-style grill marks as well as oohs and aahs from your friends and family.

Turn the steak, and repeat the same process on the other side. For medium rare, the steak should cook about 10 minutes, depending on the thickness.

Meanwhile, bring the marinade juices to a boil in a small saucepan and remove almost immediately.

Let the steak rest on a cutting board for a few minutes, then cut it along the grain in about ½ inch diagonal slices. Once arranged on individual plates or on a platter, pour the juices over the steak slices and serve.

Tips:
This steak is wonderful with a light salad. Try mixed baby greens and arugula with honey mustard vinaigrette and freshly ground white pepper.