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Mediterranean marinated beef flank steak
Preparation
18 h 50 min
Cooking time
6 min
Servings
4
Ingredients
Marinade:
- 60 ml (1/4 cup)Â olive oil
- 60 ml (1/4 cup)Â Dijon mustard
- 2Â garlic cloves, minced
- 15 ml (1 tbsp)Â fresh rosemary, chopped
- 5 ml (1 tsp)Â fresh thyme, chopped
- 45 ml (3 tbsp)Â parsley, chopped
- 5 ml (1 tsp)Â black peppercorns, cracked
- 5 ml (1 tsp)Â Espelette pepper
Meat:
- 1Â beef flank steak, about 700Â g (1Â 1/2Â lb)
- Fleur de sel
Preparation
- In a bowl, mix together all the marinade ingredients.
- Set aside.
- With a knife, score both sides of the flank steak with diamond-shaped cuts so the marinade flavours penetrate well.
- In a glass or ceramic dish, coat the meat well with the marinade.
- Cover and refrigerate for about 12 hours.
- Preheat the barbecue to maximum heat, or at least to 290°C (550°F).
- Cook the meat for 2 to 3 minutes on each side, covered, for rare.
- At the end of the cooking time, wrap in aluminum foil and let rest for about 5 minutes.
- Slice across the grain.
- Sprinkle with fleur de sel.
- Serve immediately, with a salad.
